tag:blogger.com,1999:blog-72904857655158889492024-03-13T08:43:28.619-07:00The Gourmet DiabeticAs diabetics, we don't have to starve, we don't have to forgo tasty meals, we just need to find new ways of cooking and make some substitutions for high glycemic index ingredients.Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-7290485765515888949.post-43489633485348518612018-09-23T11:01:00.000-07:002018-09-23T11:01:32.735-07:00Happening Squares<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7-eDDmO3n8sPoalaXPRsQgoDmEiDSTZH5tKx2A4dp90BCSvI383TU_6QThbf08eK88cx39XtQGDnlTMK3sDQ45U0UogCG6ONlpSeqt3QXBCZXS_JPinzh5tuiBuifQMRmtgcB8_QIarg/s1600/20180920_132831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1272" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7-eDDmO3n8sPoalaXPRsQgoDmEiDSTZH5tKx2A4dp90BCSvI383TU_6QThbf08eK88cx39XtQGDnlTMK3sDQ45U0UogCG6ONlpSeqt3QXBCZXS_JPinzh5tuiBuifQMRmtgcB8_QIarg/s640/20180920_132831.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b>The Ingredients:</b><br />
<b><br />
</b> <b>Topping</b><br />
<ul style="text-align: left;">
<li>120 cc (or ½ cup) of pecans</li>
<li>15 g (or 1 tablespoon) of butter</li>
<li>stevia equivalent of 12 g (or 1 tablespoon) of sugar</li>
<li>1.5 g (or ½ teaspoon) of powdered cinnamon</li>
</ul>
<div>
<br /></div>
<div>
<b>Cake</b></div>
<div>
<ul style="text-align: left;">
<li>30 g (or 2 tablespoons) of butter</li>
<li>60 ml (or ¼ cup) of coconut cream</li>
<li>stevia equivalent of 100 g (or ½ cup) of sugar</li>
<li>5 ml (or 1 teaspoon) of pure vanilla extract</li>
<li>1 egg</li>
<li>100 g (or 1 cup) of almond flour</li>
<li>10 g (or 2 tablespoons) of all-purpose flour</li>
<li>2.5 g (or ½ teaspoon) of baking soda</li>
<li>3 g (or ½ teaspoon) of salt</li>
<li>1.5 g (or ½ teaspoon) of powdered cinnamon</li>
<li>1 apple, weighing approximately 175 g (or 6 oz)</li>
</ul>
</div>
<div>
<br /></div>
<div>
<b>The Method:</b><br />
<b><br />
</b> <b>Topping</b></div>
<div>
<ol style="text-align: left;">
<li>Butter a square or rectangular baking pan, approximately 20 x 20 cm (or 8 x 8 inch).</li>
<li>Set the oven to 175°C (or 350°F).</li>
<li>Prepare the topping by first chopping the pecans to the desired size for a crumbly texture.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Melt the butter, and add the stevia and cinnamon, stirring to distribute evenly.</li>
<li>Add the pecans to the butter mixture and stir to coat the nut pieces with the butter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfnuolnRB8DkdeBnKq_MKl2Ow4TwTVsuvIl5hyJxU7zQ2jOmXWOZi_G7nHX_E3g_-j0x3fS3g9xrxayIgdKe7uHK_ikXwIETE8mPQPsXPsPJeuapJGhkHwI1uVIJeB_zW21dNoGaW9PJC/s1600/20180920_133320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1305" data-original-width="1600" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfnuolnRB8DkdeBnKq_MKl2Ow4TwTVsuvIl5hyJxU7zQ2jOmXWOZi_G7nHX_E3g_-j0x3fS3g9xrxayIgdKe7uHK_ikXwIETE8mPQPsXPsPJeuapJGhkHwI1uVIJeB_zW21dNoGaW9PJC/s320/20180920_133320.jpg" width="320" /></a></div>
</li>
</ol>
<div>
<b>Cake</b></div>
<ol style="text-align: left;">
<li>Prepare the wet ingredients by first melting the butter.</li>
<li>Place the coconut cream, egg, stevia, and vanilla in a medium-size mixing bowl.</li>
<li>Whisk to break up the egg.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfG847ie9vcHvpMOiHIrrNaoZgTNqwWROu8los_4tkCUCkTrH1qgr2TvvSPZpICpu7OD2suE1-oY16amCm5B3RRZJjG2bQlX2uPPV2zCDJuiJyph-8vvfXWWPlwB4nfi8zz9zA3hbMzqn/s1600/20180920_133212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1415" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfG847ie9vcHvpMOiHIrrNaoZgTNqwWROu8los_4tkCUCkTrH1qgr2TvvSPZpICpu7OD2suE1-oY16amCm5B3RRZJjG2bQlX2uPPV2zCDJuiJyph-8vvfXWWPlwB4nfi8zz9zA3hbMzqn/s320/20180920_133212.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Add the melted butter and continue to whisk until the mixture is homogeneous.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM7O1ZFcitD1zcTANNPm1fo05ws4R2qaOGhWd309qzjYqezsVgRGNvfX3i5-pyxYeWgB7Fok1Pq6n_fnjSwGrVmS8ooB84_ppKRYf_BVEdtJ0pvqZLalEPmNzLPdO_RncRB3YVbT_TRwQ/s1600/20180920_133134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="1600" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM7O1ZFcitD1zcTANNPm1fo05ws4R2qaOGhWd309qzjYqezsVgRGNvfX3i5-pyxYeWgB7Fok1Pq6n_fnjSwGrVmS8ooB84_ppKRYf_BVEdtJ0pvqZLalEPmNzLPdO_RncRB3YVbT_TRwQ/s320/20180920_133134.jpg" width="320" /></a></div>
</li>
<li>Prepare the dry ingredients by placing the almond flour, all-purpose flour, baking soda, salt, and cinnamon into a medium-size mixing bowl.</li>
<li>Stir thoroughly, breaking up any lumps of almond flour, until all the ingredients are evenly distributed.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTMhJIx6baMgCJfgDEeG5nvGSh0vcxftt5Ct7EV1iVUFL6Wyyhl3hJRJTB_Ywo2tnflOC15njsxftU4bDdCGEtpnGvf_XuBjPFXzSflee3uDBbXZWHI1vqBEFv1rR4Yt3DoNQP3_55iQg/s1600/20180920_133253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTMhJIx6baMgCJfgDEeG5nvGSh0vcxftt5Ct7EV1iVUFL6Wyyhl3hJRJTB_Ywo2tnflOC15njsxftU4bDdCGEtpnGvf_XuBjPFXzSflee3uDBbXZWHI1vqBEFv1rR4Yt3DoNQP3_55iQg/s320/20180920_133253.jpg" width="320" /></a></div>
</li>
<li>Prepare the apple by washing and drying it, then dicing it into cubes approximately 6 mm (or ¼ inch) in diameter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vxLCtqO0erWpR8oGsMdq3eWPmJh05MpmDsHAUvx4gr7eEi-KuyhdfRxyVy9vfCJUo_2FdI_ULVgtws6pS75yc2UQVNQDFieJw2LDw7qKZ1SmLUtl3NGuDloWMSW9UtAYMOxKrLABVFBq/s1600/20180920_133107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1335" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vxLCtqO0erWpR8oGsMdq3eWPmJh05MpmDsHAUvx4gr7eEi-KuyhdfRxyVy9vfCJUo_2FdI_ULVgtws6pS75yc2UQVNQDFieJw2LDw7qKZ1SmLUtl3NGuDloWMSW9UtAYMOxKrLABVFBq/s320/20180920_133107.jpg" width="320" /></a></div>
</li>
<li>Add the apple cubes to the dry ingredients mixture, and stir to cover each piece of apple with flour.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfajkPBCtSj0zxle2N-QdaWc7JGMfQLrQWIqypUzpG-j14LZHS6W-RGQTNjoH4nLVCm0xBtQEOqs3Hl8HV1ZRvglmZykILyvg8sBEwUM2m8-8A3auR0mo8KpGjdmW6qkCT1kwAZn8ADO9a/s1600/20180920_112359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfajkPBCtSj0zxle2N-QdaWc7JGMfQLrQWIqypUzpG-j14LZHS6W-RGQTNjoH4nLVCm0xBtQEOqs3Hl8HV1ZRvglmZykILyvg8sBEwUM2m8-8A3auR0mo8KpGjdmW6qkCT1kwAZn8ADO9a/s320/20180920_112359.jpg" width="320" /></a></div>
</li>
<li>Add the flour-apple mixture to the wet ingredients and stir quickly and thoroughly to make a soft dough.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU8HTYMUpqYnTZFmyuW8w8QZuTTbxT5eRl_t1QLWzpPmeHewiljDXdX31F2ltWAmx62z2VXwNQskKL6EUZBrqD5DuASo4VVrefU_wDMizhyphenhyphen-CgUC-s4fOtS7URObO4P8khi6G7H9IU-by/s1600/20180920_112447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU8HTYMUpqYnTZFmyuW8w8QZuTTbxT5eRl_t1QLWzpPmeHewiljDXdX31F2ltWAmx62z2VXwNQskKL6EUZBrqD5DuASo4VVrefU_wDMizhyphenhyphen-CgUC-s4fOtS7URObO4P8khi6G7H9IU-by/s320/20180920_112447.jpg" width="320" /></a></div>
</li>
<li>Turn the dough out into the greased baking pan and spread it evenly across the bottom.</li>
<li>Sprinkle the pecan topping over the dough.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVAuw0PpBWbKT9c9yagjTNbvhwOU5AvY513R_-gpR_rjCLJHlN8xpv1l23vbhCgbbEQ78o-nvvvizochiD0CMzj6Iibsn-CHXsbbzfChVFbMUjZpF7DPdrdgG69-i4wqfvFiH1IKXpLt8/s1600/20180920_133001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVAuw0PpBWbKT9c9yagjTNbvhwOU5AvY513R_-gpR_rjCLJHlN8xpv1l23vbhCgbbEQ78o-nvvvizochiD0CMzj6Iibsn-CHXsbbzfChVFbMUjZpF7DPdrdgG69-i4wqfvFiH1IKXpLt8/s320/20180920_133001.jpg" width="320" /></a></div>
</li>
<li>Lightly and rapidly press the pecan topping down so the larger pieces are halfway into the dough.</li>
<li>Immediately place the baking pan into the oven.</li>
<li>Bake the cake for 30 minutes.</li>
<li>Cool the baking pan on a rack before cutting the cake into Happening bars or squares.</li>
</ol>
</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-68150336736730067592018-08-05T11:28:00.000-07:002018-08-09T10:25:53.353-07:00All Green Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYy11jPruvU1oh1w3UuWyqi8f8hoKrvvRSt7Dr2PQ7SrCELQfVwX_UlGLWew_XFPhnu_qFBgHZc4hwkGw2glrGCzGJT_b3X-1bNRpMdY0xmfm5eL5lfeT728AeL0IKX3m0ktwZpY-gauA/s1600/20180801_190907.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYy11jPruvU1oh1w3UuWyqi8f8hoKrvvRSt7Dr2PQ7SrCELQfVwX_UlGLWew_XFPhnu_qFBgHZc4hwkGw2glrGCzGJT_b3X-1bNRpMdY0xmfm5eL5lfeT728AeL0IKX3m0ktwZpY-gauA/s640/20180801_190907.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All Green Salsa on a blackened catfish taco with sour cream, chili sauce, and <a href="https://gourm-and-diabetic.blogspot.com/2015/08/aloha-guacamole.html">Aloha Guacamole</a>, also in this blog</td></tr>
</tbody></table>
<br />
<br />
<b>The Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>2 garlic cloves</li>
<li>2 or 3 tomatillos, weighing approximately 110 to 140 g (or 4 to 5 oz)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmHu5TedmxDeKtFQgmk28npCP_AYseGJ0J3pi5BlWj3xpXy73FQbeVIV2-PkL5gcnagXJ1v-5pPbPwytxOsUnLBs90AR-KOg0gt7ayKLE_YYdlCPfZdjFsqBBWmeJ0I4ClEVBzKe9kxFz/s1600/20180808_162038+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="1600" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmHu5TedmxDeKtFQgmk28npCP_AYseGJ0J3pi5BlWj3xpXy73FQbeVIV2-PkL5gcnagXJ1v-5pPbPwytxOsUnLBs90AR-KOg0gt7ayKLE_YYdlCPfZdjFsqBBWmeJ0I4ClEVBzKe9kxFz/s400/20180808_162038+%25281%2529.jpg" width="400" /></a></div>
</li>
<li>110 g (or 4 oz) of onion</li>
<li>1 bunch of cilantro, weighing approximately 110 g (or 4 oz)</li>
<li>7 ml (or 1½ teaspoons) of a pepper or chili sauce such as Tabasco</li>
<li>salt</li>
</ul>
<div>
<br /></div>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Peel the garlic and smash the cloves using a mortar and pestle, adding a small amount of salt so that the garlic becomes smooth and foamy or creamy. (This could alternatively be done using a garlic press and mashing the salt in with a fork.)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFjlTtSzBzgABhQuwlD9pdY1-eHNJbQYcUsFksh0FARnwrVRcOyR_lQBjmX92vAlv0YDPBvCclU07v0ubFFXdCFbzEtbK27fnVZqWvw2riF-7J0EOlONzpmbdTMbTF5Yk7VaNhVwbOyiB/s1600/20180801_173131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="995" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFjlTtSzBzgABhQuwlD9pdY1-eHNJbQYcUsFksh0FARnwrVRcOyR_lQBjmX92vAlv0YDPBvCclU07v0ubFFXdCFbzEtbK27fnVZqWvw2riF-7J0EOlONzpmbdTMbTF5Yk7VaNhVwbOyiB/s320/20180801_173131.jpg" width="199" /></a></div>
</li>
<li>Peel and wash the tomatillos then cut them into rough slices.</li>
<li>Peel the onion and chop it into medium chunks</li>
<li>Wash the cilantro, remove the larger stems, and roughly chop the leaves and upper stems.</li>
<li>Place the garlic, tomatillos, onion, and cilantro into a blender.</li>
<li>Add the pepper or chili sauce, and 15 ml (or 1 tablespoon) of water.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvDT_PMOFoyGG4-jAOVbba9gpF1GAPbSVQ53xbQ0CY4Q0pE6A6eOCQ6gUUZm_2LbYsTe8tXi0KoHqfIrUNlFHwD-wKZdgCrGkoYm8BhBghIzgp_hhXqDI65iJ96wm_VAOD790rztZkm_0/s1600/20180801_173715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1373" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvDT_PMOFoyGG4-jAOVbba9gpF1GAPbSVQ53xbQ0CY4Q0pE6A6eOCQ6gUUZm_2LbYsTe8tXi0KoHqfIrUNlFHwD-wKZdgCrGkoYm8BhBghIzgp_hhXqDI65iJ96wm_VAOD790rztZkm_0/s320/20180801_173715.jpg" width="274" /></a></div>
</li>
<li>Blend at high speed to purée the salsa, adding more water if necessary.</li>
<li>Taste for seasoning and add more salt if necessary.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfoxyINZM-2daFwegtApi2NKagBK2Sq8o1ibvINjIUZTDcyyfdpF41EQjNctP36YrO0MF9GpfeC11XA1keY-0lzIdyxZB1ydHROff-hM3sei5WumPmV9Umz_fgZz1Zr4Zxsy0MbvqoTTL/s1600/20180801_174218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="1600" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfoxyINZM-2daFwegtApi2NKagBK2Sq8o1ibvINjIUZTDcyyfdpF41EQjNctP36YrO0MF9GpfeC11XA1keY-0lzIdyxZB1ydHROff-hM3sei5WumPmV9Umz_fgZz1Zr4Zxsy0MbvqoTTL/s320/20180801_174218.jpg" width="320" /></a></div>
</li>
</ol>
</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-59939969922014393882018-08-05T11:19:00.000-07:002021-09-21T22:41:28.862-07:00Salad from Senegal<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcWHl-MNJ7paAfhMLsqxYjHLv3fGueHG0qp3R15mfytRAFooAyif2NhNfWhzHUnbv5E83KqYP0sm0GabiUBAPZZE2d-I0W0UK9Kugz_1HMs8IL8_Ms88D39qPD2Yo6jNzM4nTyHUAA4Fc/s1600/20180528_185109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcWHl-MNJ7paAfhMLsqxYjHLv3fGueHG0qp3R15mfytRAFooAyif2NhNfWhzHUnbv5E83KqYP0sm0GabiUBAPZZE2d-I0W0UK9Kugz_1HMs8IL8_Ms88D39qPD2Yo6jNzM4nTyHUAA4Fc/s640/20180528_185109.jpg" width="640"></a></div>
<div style="text-align: left;">
<br></div>
<div style="text-align: left;">
<br></div>
<div style="text-align: left;">
<br></div>
<div style="text-align: left;">
<b>The Ingredients (for 6 servings):</b></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>225 g (or 1 cup) of fonio, an African grain, preferably a well hulled and clean brand such as Earth's Goodness</li>
<li>10 g (or 2 teaspoons) of salt</li>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcxenXx-qvDNj224POTmlbdl4-ACHlzM736FV1PMU8bqQq9CI4O8Ya7j8n4keVH_I-tS9V2Y7aWj43_oiqYolFzNPO6hqZcgbD5BsIR4XAtsqbj3_TnGJvoddb8COt_vDUb-9F1hYWmXD/s1600/20180528_145951.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcxenXx-qvDNj224POTmlbdl4-ACHlzM736FV1PMU8bqQq9CI4O8Ya7j8n4keVH_I-tS9V2Y7aWj43_oiqYolFzNPO6hqZcgbD5BsIR4XAtsqbj3_TnGJvoddb8COt_vDUb-9F1hYWmXD/s400/20180528_145951.jpg" width="265"></a></div>
<li>1 or 2 mangoes, weighing approximately 450 g (or 16 oz)</li>
<li>1 small red onion, weighing approximately 240 g (or 8 oz)</li>
<li>1 medium Japanese cucumber, weighing approximately 300 g (or 10 oz)</li>
<li>12 cherry tomatoes</li>
<li>1 bunch of Italian flat-leaf parsley, weighing approximately 100 g (or 3½ oz)</li>
<li>1 bunch of mint, weighing approximately 60 g (or 2 oz)</li>
<li>a few sprigs of basil, weighing approximately 15 g (or ½ oz)</li>
<li>60 ml (or ¼ cup) of lemon juice</li>
<li>180 ml (or ¾ cup) of salad grade olive oil</li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRprrSKb16TUcz2OwpjdcHNBA2qSbX2ycMBcU_OC5V1PmzmkaQjZnEM1DeKXpbG6ahbbgRZC-Vu1HDUeg6qMKX69W5BgnPFBy3sbZh441AqDZ_lt5HJiHowe6Uzz-5S1iZ-HN8cd37_XE/s1600/20180804_130519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1590" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRprrSKb16TUcz2OwpjdcHNBA2qSbX2ycMBcU_OC5V1PmzmkaQjZnEM1DeKXpbG6ahbbgRZC-Vu1HDUeg6qMKX69W5BgnPFBy3sbZh441AqDZ_lt5HJiHowe6Uzz-5S1iZ-HN8cd37_XE/s320/20180804_130519.jpg" width="317"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keith mangoes—sweet and tangy with<br>
small, flat seeds and no long fibers</td></tr>
</tbody></table>
<div style="text-align: center;">
<br></div>
<ul style="text-align: left;"></ul>
<div style="text-align: left;">
<b>The Method:</b></div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li>Place 2 cups of water into a small saucepan that has a fitted lid, add the salt, and bring the water to a boil over high heat.</li>
<li>Meanwhile, if necessary, rinse 1 cup of fonio in a bowl of water and pour off the water. Repeat this until the rinse water is clear. (With Earth's Goodness product pictured above, this step is not necessary.)</li>
<li>When the salted water boils, turn the burner to its lowest possible setting, pour the fonio into the pan, and immediately place the lid on the pan.</li>
<li>After 5 minutes, remove the lid and stir the fonio thoroughly with a fork or fine-bladed spatula to break up congealed lumps of the cooked cereal.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuYTvJ-0puQtW1c_4Lz7OlcL4BKrGotfF6hT8v9JRrZ2BdCuJywqiCbqhukeTqwW1tkajsAe4lPpftKysHGcqapkulj4fGbNjsB93cRgsFScC3yAOwCVbRdXdiuINNwKBhuPqIFe4lN64/s1600/20180528_151857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuYTvJ-0puQtW1c_4Lz7OlcL4BKrGotfF6hT8v9JRrZ2BdCuJywqiCbqhukeTqwW1tkajsAe4lPpftKysHGcqapkulj4fGbNjsB93cRgsFScC3yAOwCVbRdXdiuINNwKBhuPqIFe4lN64/s320/20180528_151857.jpg" width="320"></a></div>
</li>
<li>Remove the pan from the stove and replace the lid, allowing the fonio to cool.</li>
<li>From time to time, repeat step 4 until the fonio is at room temperature.</li>
<li>Place the fonio into the refrigerator or freezer to further cool it until it reaches a temperature suitable for assembling the salad.</li>
<li>As the fonio cools, prepare the other salad ingredients by first peeling the mango and slicing it into approximately 1.5-cm (or ½-inch) cubes.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Peel and dice the red onion into the same size cubes.</li>
<li>Wash and dice the cucumber into the same size cubes.</li>
<li>Wash the cherry tomatoes and halve them.</li>
<li>Wash and dry the parsley, mint, and basil, remove the leaves from the tougher stems, and chop them finely.</li>
<li>Place the lemon juice in a small bowl or measuring cup and drizzle the olive oil in, whisking with a fork to form an emulsion. (Alternatively, my preference is to place lemon juice and olive oil in a small, screw-top jar and shake it vigorously for several seconds, giving a better emulsion.)</li>
<li>When the fonio is cool, empty it into a salad bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvY6AVDv5wUzPJKqg_FlTGl8wyiQeQ4cwX_Y27WyqvAqIsONyokz5VsmYu2RglLsCj1QDPMTg2vNabjr6u1uxqT_efcDoNOVCxSSON-pdpGj43MPCzEjaZJA5kySU-EkfnYkgwQkVbCVL/s1600/20180528_183748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvY6AVDv5wUzPJKqg_FlTGl8wyiQeQ4cwX_Y27WyqvAqIsONyokz5VsmYu2RglLsCj1QDPMTg2vNabjr6u1uxqT_efcDoNOVCxSSON-pdpGj43MPCzEjaZJA5kySU-EkfnYkgwQkVbCVL/s640/20180528_183748.jpg" width="640"></a></div>
</li>
<li>Add the prepared salad ingredients and toss to distribute them evenly throughout the fonio.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHUX7b-LGnpy3VTCGPfOrZ5l7UpGX7cgrEqnIUyFwX5uXNHX-QgyNZs0HgbJWgQb9Haj_gpIk6PvL5xZjLRW3mVtnHXgHDzEgU89ODpRKw9DVhhoQHEFQosI1AKCHPAfX0_iCOjhblNvy/s1600/20180528_184424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHUX7b-LGnpy3VTCGPfOrZ5l7UpGX7cgrEqnIUyFwX5uXNHX-QgyNZs0HgbJWgQb9Haj_gpIk6PvL5xZjLRW3mVtnHXgHDzEgU89ODpRKw9DVhhoQHEFQosI1AKCHPAfX0_iCOjhblNvy/s640/20180528_184424.jpg" width="640"></a></div>
</li>
<li>Toss again, adding the salad dressing sparingly until all of the salad has a thin coating.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>If you have them on hand, sprinkle shelled pistachios on the top of the salad before serving.</li>
</ol>
<br>
<ol style="text-align: left;"></ol>
</div>
<div style="text-align: left;">
<b>The Story:</b></div>
<div style="text-align: left;">
<b><br>
</b>I modified somewhat a <a href="https://www.splendidtable.org/recipes/mango-fonio-salad">recipe</a> that I found on The Splendid Table website for this salad. In particular, I added instructions on how to cook fonio, an easy but quite specific technique.</div>
<div style="text-align: left;">
<b><br>
</b></div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-181348361017440902018-04-20T23:18:00.000-07:002018-05-03T23:19:00.702-07:00Pad Thai Gai<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgMx-9bumW6U9fL4quMJkEOH3e7hnfE3Wj-u1Mb96MkSGfCr20HV1dpdd_uxZehPx2HNvjvyIF1pZTaZB_5oOs4ebOZ8BY1HYfce5HYEp8MF79-Kw7tYMUTQQ3TvbRXq-G83vqxfbT5lZ/s1600/20180503_184606.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgMx-9bumW6U9fL4quMJkEOH3e7hnfE3Wj-u1Mb96MkSGfCr20HV1dpdd_uxZehPx2HNvjvyIF1pZTaZB_5oOs4ebOZ8BY1HYfce5HYEp8MF79-Kw7tYMUTQQ3TvbRXq-G83vqxfbT5lZ/s640/20180503_184606.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pad Thai Gai with steamed Chinese long beans</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<b>The Ingredients (for 4 to 5 servings):</b><br />
<br />
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IKfabin0afvIfG01grN-Tol54EblAC_-aAnE9ZYYSgch9Xu8yhmqZbYhVIRDM6mYiAAVL1gWNau3nQYPwfdJQ8r0ijA8xM0BJMY6RkXnZD9waDjH38SOtxIt1RYXaGtZMjiwmu-Vb5Fu/s1600/20180419_145507.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="950" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IKfabin0afvIfG01grN-Tol54EblAC_-aAnE9ZYYSgch9Xu8yhmqZbYhVIRDM6mYiAAVL1gWNau3nQYPwfdJQ8r0ijA8xM0BJMY6RkXnZD9waDjH38SOtxIt1RYXaGtZMjiwmu-Vb5Fu/s200/20180419_145507.jpg" width="118" /></a>
<li>300 g (or 12 oz) of extra-firm tofu</li>
<li>4 lime leaves</li>
<li>45 ml (or 3 tablespoons) of tamarind paste</li>
<li> stevia equivalent of 30 g (or 2 tablespoons) of sugar</li>
<li>30 ml (or 2 tablespoons) of fish sauce</li>
<li>2 g (or 1 teaspoon) of ground Cayenne pepper</li>
<li>680 g (or 1½ lb) of boneless chicken</li>
<li>6 cloves of garlic, weighing approximately 30 g (or 1 oz)</li>
<li> 2 shallots, weighing approximately 120 g (or 4 oz)</li>
<li>50 g (or ⅓ cup) of sweet preserved radish. (I used a local, Korean-inspired pickled daikon.)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>4 eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUj1jlq46NEeyXMNbGlHIh9S9FMzy-GGrrmDkrcXhZumugWVP6eYSqWnd5AlPXdM0T52n2sV_9fCt2t6Qd4KaXllffwkOVa_iA3XEsIZSv_6dBujZyBTgPUxnherBxod2QCLmuQp7ycro/s1600/20180419_132933.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1460" data-original-width="1600" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUj1jlq46NEeyXMNbGlHIh9S9FMzy-GGrrmDkrcXhZumugWVP6eYSqWnd5AlPXdM0T52n2sV_9fCt2t6Qd4KaXllffwkOVa_iA3XEsIZSv_6dBujZyBTgPUxnherBxod2QCLmuQp7ycro/s200/20180419_132933.jpg" width="200" /></a></div>
</li>
<li>50 g (or ⅓ cup) of unsalted, dry-roasted peanuts</li>
<li>1 large or 2 smaller scallions weighing approximately 40 g (or 1½ oz), or the equivalent amount of Chinese chives</li>
<li>225 g (or 8 oz) of brown rice noodles</li>
<li>4 cups of mung or soybean sprouts weighing approximately 275 g (or 10 oz)</li>
<li>salt</li>
<li>white pepper</li>
<li>cooking grade olive oil</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixg98IlcejFCdQ6xDxJQ31pZpl5qR5Q7NAqCnO9_ftO_iPAvgN4_8L8qi_-wLqKbNZ9DZ70BUqIFmtfdmWRKXz00b4L009nTd9aXzEGgLdmvPEWPxVXWQyJEecyWRHkq13MYr6cXpeSAiI/s1600/20180419_133111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixg98IlcejFCdQ6xDxJQ31pZpl5qR5Q7NAqCnO9_ftO_iPAvgN4_8L8qi_-wLqKbNZ9DZ70BUqIFmtfdmWRKXz00b4L009nTd9aXzEGgLdmvPEWPxVXWQyJEecyWRHkq13MYr6cXpeSAiI/s400/20180419_133111.jpg" width="225" /></a></div>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Three to four hours before you intend to serve this dish, press the tofu by placing it between two flat plates next to a sink, and putting a weight on top.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3estqTTmFKj1eiPa6P6jYigia9nPalX1C-HLFmuYFZobR86xByBF7WqxyhjEA-4ZvBqLN1_ZD_UUanzZtai9gkCzX1QEdNYaz7PSIvxwdZC3LDiC8UUy4_awqNVUV_qF59LrDOVSFduvL/s1600/20180419_145736+ps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3estqTTmFKj1eiPa6P6jYigia9nPalX1C-HLFmuYFZobR86xByBF7WqxyhjEA-4ZvBqLN1_ZD_UUanzZtai9gkCzX1QEdNYaz7PSIvxwdZC3LDiC8UUy4_awqNVUV_qF59LrDOVSFduvL/s320/20180419_145736+ps.jpg" width="320" /></a></div>
(I used a full water pitcher for the weight.)</li>
<li>About half an hour before serving time, wash the lime leaves and slice them finely. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtl0ncytarlupm1nr4_LgbbwAtPjjG_En91X6zB5BlIeeqde1nhL1oyGSSKSvcHYDk3plYIYvSi52mYkLQnJBAT9lR6NbZqwtCjW96VFLawhRHRwqa4MBwEcJjbsluGkdiToC5O2zzOP2/s1600/20180419_171715.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtl0ncytarlupm1nr4_LgbbwAtPjjG_En91X6zB5BlIeeqde1nhL1oyGSSKSvcHYDk3plYIYvSi52mYkLQnJBAT9lR6NbZqwtCjW96VFLawhRHRwqa4MBwEcJjbsluGkdiToC5O2zzOP2/s200/20180419_171715.jpg" width="200" /></a></div>
</li>
<li>Mix together the tamarind paste, stevia, fish sauce, Cayenne pepper, and lime leaves in a large bowl.</li>
<li>Cut the chicken into bite-size pieces and place them in the bowl with the tamarind marinade.</li>
<li>Mix the marinade thoroughly into the chicken and place the bowl into the refrigerator.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipduZ_YIgfvvEr8ek1WmP7yPZWL-RdJymulNwC3pLJd8zFQIwvO1McRVQZTOk-7Jfe7p4nU6qhDuwFV-ph_zF3-tF2EBnqg_FyjAAWaQXba6XLT8YEC9JxtK3n0-OCJnC5nFX2ILaEZs-I/s1600/20180419_173844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipduZ_YIgfvvEr8ek1WmP7yPZWL-RdJymulNwC3pLJd8zFQIwvO1McRVQZTOk-7Jfe7p4nU6qhDuwFV-ph_zF3-tF2EBnqg_FyjAAWaQXba6XLT8YEC9JxtK3n0-OCJnC5nFX2ILaEZs-I/s320/20180419_173844.jpg" width="320" /></a></div>
</li>
<li>Grind or smash the garlic cloves with a small amount of salt until the mixture becomes shiny or foamy.</li>
<li>Chop the shallots finely.</li>
<li>Chop the preserved radish into small slivers.</li>
<li>Crack the eggs into a small bowl and whisk them with a fork until yolks and whites are thoroughly mixed.</li>
<li>Chop the peanuts into small pieces and set them aside.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFqo5UQOZJy8SCe3_77qym_JCHpipIbnQIQs3BpacVY-MMsE7iujOthCBwHtQNDMGDSdpjoqDiECZKyb9FTQarsCHrf8p34NncBAaHafOmxLMX_QISeFD-UYC4VngsaCDbRo1-jv54IKe/s1600/20180419_181015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFqo5UQOZJy8SCe3_77qym_JCHpipIbnQIQs3BpacVY-MMsE7iujOthCBwHtQNDMGDSdpjoqDiECZKyb9FTQarsCHrf8p34NncBAaHafOmxLMX_QISeFD-UYC4VngsaCDbRo1-jv54IKe/s200/20180419_181015.jpg" width="112" /></a></div>
</li>
<li>Chop the chives or scallions finely.</li>
<li>Discard the water that has been pressed out of the tofu, wipe the tofu dry, and cut it into 20 or 25 cubes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h6IEuPa5CUxK2Ao9yAcGYb4EEme7Mw798G2rDySFjWMu7FRxWCj0g2pv7jdLeMa21K-lnmbPDcO8ooyLTaCkUrLmZj5CirGUmUbcB02PIyUvf6D7VbrmNgd19bSyc2lhgk2wqJZs7xv9/s1600/20180419_171056.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h6IEuPa5CUxK2Ao9yAcGYb4EEme7Mw798G2rDySFjWMu7FRxWCj0g2pv7jdLeMa21K-lnmbPDcO8ooyLTaCkUrLmZj5CirGUmUbcB02PIyUvf6D7VbrmNgd19bSyc2lhgk2wqJZs7xv9/s200/20180419_171056.jpg" width="200" /></a></div>
</li>
<li>Heat a wok or skillet over high heat and add olive oil to a depth sufficient to fry the tofu cubes.</li>
<li>Place the tofu cubes into the oil and stir-fry them until they turn a light tan color, then set them aside in a small bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlrjnHScMlX1r_1eoFnGpRzzlvDVpqC3AT_8Vpdute3O3N0S3dg5vl5XjOWgQkFrhORQWRbpdFOhPodqyXOXED0dhjcBGsdIIpkHHA-25tuuvtJHy9Hia7GrDx-lmiw1XKtxV-4bLbFX6/s1600/20180419_183251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlrjnHScMlX1r_1eoFnGpRzzlvDVpqC3AT_8Vpdute3O3N0S3dg5vl5XjOWgQkFrhORQWRbpdFOhPodqyXOXED0dhjcBGsdIIpkHHA-25tuuvtJHy9Hia7GrDx-lmiw1XKtxV-4bLbFX6/s320/20180419_183251.jpg" width="320" /></a></div>
</li>
<li>Place the dry rice noodles into a bowl that will hold them easily and place a colander on top of the bowl.</li>
<li>Fill a medium saucepan with water and bring it to boiling point.</li>
<li>Blanch the bean sprouts for 1 minute in the boiling water then drain them in a colander set over the bowl of noodles. Add cold water to the bowl until the noodles are completely submersed.</li>
<li>Rinse the bean sprouts with cold water, then set them aside in the colander.</li>
<li>Meanwhile, allow the noodles to soak for a few minutes in the hot water while stir-frying the aromatics.</li>
<li>Reheat the wok or skillet over high heat, using only enough of the olive oil to coat the bottom and sides generously.</li>
<li>Add the shallot, garlic, and preserved radish and stir-fry until some pieces are starting to turn brown.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSiuX7lb90z85q8HEJsX6LOU7RHzHNx67W2NJZtiLUiwS7g-hlhwv5Z2muzY9zK9VanNT-8t0TzDOMlU2v4y6jDVBKVEketxxXaaQBe78DbU9xRGD32HHJwGsrKVrutb8G8kAr0qx2hIg/s1600/20180419_183913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSiuX7lb90z85q8HEJsX6LOU7RHzHNx67W2NJZtiLUiwS7g-hlhwv5Z2muzY9zK9VanNT-8t0TzDOMlU2v4y6jDVBKVEketxxXaaQBe78DbU9xRGD32HHJwGsrKVrutb8G8kAr0qx2hIg/s320/20180419_183913.jpg" width="320" /></a></div>
</li>
<li>Immediately drain the noodles in a colander and add them to the wok, stir-frying to coat them with a thin film of olive oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z0_eCMo6DZjXh1vwal9r0Is3pMz4KdTwTU1NLLIQayuVKDkAW8335J8ygIA5gokavCR3VR_2vY8sma1V-eYMdE8V7h1zLwJqjwBQ5FbD_njjbuIvAkmuxLgCpQItTUCvqOtNmJndqZwE/s1600/20180419_184014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z0_eCMo6DZjXh1vwal9r0Is3pMz4KdTwTU1NLLIQayuVKDkAW8335J8ygIA5gokavCR3VR_2vY8sma1V-eYMdE8V7h1zLwJqjwBQ5FbD_njjbuIvAkmuxLgCpQItTUCvqOtNmJndqZwE/s320/20180419_184014.jpg" width="320" /></a></div>
</li>
<li>Add the chicken pieces, setting aside excess marinade.</li>
<li>Stir-fry until the chicken is lightly browned on all sides.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUr2GZUCThrNIze8tPw00b5TNbTeuhZJ_JkEpDCGNnGhLTWGO2iUmzNrSHbWh1IFbbwS4LBoO1MpRxTNjIJtHDoF49cCSPnuuOccipzx4THsNmZPvRpAeyOZdosYFd5Ow0c-oUEAc6cdL/s1600/20180419_184115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUr2GZUCThrNIze8tPw00b5TNbTeuhZJ_JkEpDCGNnGhLTWGO2iUmzNrSHbWh1IFbbwS4LBoO1MpRxTNjIJtHDoF49cCSPnuuOccipzx4THsNmZPvRpAeyOZdosYFd5Ow0c-oUEAc6cdL/s320/20180419_184115.jpg" width="320" /></a></div>
</li>
<li>Turn the heat to low, and push the noodle mixture to one side of the wok or skillet.</li>
<li>Pour the beaten egg into the cleared part of the skillet and stir-fry it vigorously until it is completely cooked.<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUKIq4_xfA7_pmnX2hs0PCJQYP4pUzMClCPPKQm4ZIk19EYMjhryOsOdtQZgQSM8GXnOg2-jAQzzDpGHFWnTIfMJaPZtGR3Zg0kbepDc7Sb4PYdmBylP6EF7IQFhF8DF10t5FJMF4UGu1/s1600/20180419_211153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1192" data-original-width="1600" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUKIq4_xfA7_pmnX2hs0PCJQYP4pUzMClCPPKQm4ZIk19EYMjhryOsOdtQZgQSM8GXnOg2-jAQzzDpGHFWnTIfMJaPZtGR3Zg0kbepDc7Sb4PYdmBylP6EF7IQFhF8DF10t5FJMF4UGu1/s320/20180419_211153.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Chop the cooked egg into small pieces with the thin edge of the cooking spatula.</li>
<li>Continue stir-frying to mix the egg into the noodle mixture. </li>
<li>Taste the noodle mixture and add some of the reserved marinade, if necessary, to enhance taste or noodle texture. (I used all of it.)<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Turn the heat to low, add the tofu, bean sprouts, and scallions or chives, and sprinkle with white pepper. </li>
<li>Mix well, and turn the pad thai gai out onto a serving dish.</li>
<li>Sprinkle the chopped peanuts on top or serve them separately in a bowl.</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
With whole-grain, brown rice noodles and a sauce slightly sweetened with stevia, this pad thai is an excellent choice for an Asian meal with a low glycemic index. I based it on a <a href="http://tasteasianfood.com/pad-thai-recipe1">recipe</a> found on the Taste of Asian Food web site.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-42243790122795886012018-03-07T22:30:00.001-08:002018-03-07T22:47:35.639-08:00Flatiron Fajitas<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcm9qL9meAYlu1pZLfS9WHwv-WddIlGEdpYzkuCQVaa-2p0YH5jDXNL1wrKmjRrG9YTwoEO5yac-R5G6ijvAlQuq4DJSAxGr9dneqMhMPEg37qgmHQEWMGfjLbRklxilryhk4JhyPgMjBZ/s1600/20180304_212950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="1600" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcm9qL9meAYlu1pZLfS9WHwv-WddIlGEdpYzkuCQVaa-2p0YH5jDXNL1wrKmjRrG9YTwoEO5yac-R5G6ijvAlQuq4DJSAxGr9dneqMhMPEg37qgmHQEWMGfjLbRklxilryhk4JhyPgMjBZ/s640/20180304_212950.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b>The Ingredients (for 4 to 6 servings):</b><br />
<b><br />
</b> <b>Salsa:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQN1E45h_XOATUQK0jU3GAgEhpyx8jPS5ysWPE_P9D05h_nFMN7NBrCNpuK_ccGL_kSHhpo1_vFE0WuHZh0MDK8TeU1XUVgXbxrbpXc2TMGflovLg2i6u46cV6W_Yj21I4YmCoqmdMeg0/s1600/20180303_160456.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="968" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQN1E45h_XOATUQK0jU3GAgEhpyx8jPS5ysWPE_P9D05h_nFMN7NBrCNpuK_ccGL_kSHhpo1_vFE0WuHZh0MDK8TeU1XUVgXbxrbpXc2TMGflovLg2i6u46cV6W_Yj21I4YmCoqmdMeg0/s320/20180303_160456.jpg" width="193" /></a></b></div>
<br />
<ul style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PYYUG6MZKVgMk-tcEkskXHjuwLOcFpIuZeMbOQP7-oWZ0EQrmGeNqqhCy0dyDxMZaC7fECeza8ZlFgQHzmeMl6VUSLTSV3fTACiZSo8Dbozcqqhl3CLv9rnCTQk0wdjRGv7M3FrJlO8T/s1600/20180303_175053.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="1600" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PYYUG6MZKVgMk-tcEkskXHjuwLOcFpIuZeMbOQP7-oWZ0EQrmGeNqqhCy0dyDxMZaC7fECeza8ZlFgQHzmeMl6VUSLTSV3fTACiZSo8Dbozcqqhl3CLv9rnCTQk0wdjRGv7M3FrJlO8T/s200/20180303_175053.jpg" width="200" /></a>
<li>6 to 8 tomatillos, weighing approximately 450 g (or 1 lb)</li>
<li>1 medium red onion, weighing approximately 225 g (or 8 oz)</li>
<li>4 cloves of garlic, weighing approximately 15 g (or ½ oz)</li>
<li>30 ml (or 2 tablespoons) of cooking grade olive oil</li>
<li>1 bunch of cilantro, weighing approximately 43 g (or 1½ oz)</li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -24px;">1 lime</span></li>
<li><span style="text-indent: -24px;">1 whole jalapeño or 2 whole Hawaiian chilis or the equivalent</span></li>
</ul>
<div>
<br /></div>
<div>
<b>Cream</b></div>
<div>
<ul style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSQFBWozL_8Owl3_g-R_GI7xv4EChWro6YeiIkwwXZ0nku-5E5vX7BZTTCobiZfdRAzyBwiZbuG2j6UZu3ZbayDfZkXr7DgjD62HbfU81aJbBwiR_T7a8zCqrO6VQVAvx5zY7ki4nvfP6/s1600/20180303_155540.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1038" data-original-width="1600" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSQFBWozL_8Owl3_g-R_GI7xv4EChWro6YeiIkwwXZ0nku-5E5vX7BZTTCobiZfdRAzyBwiZbuG2j6UZu3ZbayDfZkXr7DgjD62HbfU81aJbBwiR_T7a8zCqrO6VQVAvx5zY7ki4nvfP6/s320/20180303_155540.jpg" width="320" /></a>
<li><b><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-weight: 400; text-indent: -24px;">30 ml (or 2 tablespoons) of mayonnaise</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;">45 ml (or 3 tablespoons) of prepared horseradish</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>45 ml (or 3 tablespoons) of almond milk</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;">55 g (or 2 oz) of feta cheese</span></b></li>
</ul>
</div>
<div>
<b><br /></b> <b>Steak</b></div>
<div>
<ul style="text-align: left;">
<li><b><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-weight: 400; text-indent: -24px;">900 g (or 2 lb) of flatiron steak</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>10 g (or 1½ tablespoons) of ground cumin</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;">8 g (or 1½ tablespoons) of ground coriander</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;">10 g (or 1½ tablespoons) of hot paprika</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;">salt</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>pepper</span></b></li>
<li><b><span style="font-weight: 400; text-indent: -24px;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>cooking grade olive oil</span></b></li>
</ul>
</div>
<div>
<b><br /></b> <b>The Method:</b></div>
<div>
<b><br />
</b></div>
<div>
<b style="text-indent: -24px;">Tomatillo Salsa</b></div>
<div>
<ol style="text-align: left;">
<li>At least 2 hours before cooking the steak, make the salsa by first husking then washing the tomatillos. Cut each in half and place them in a medium bowl.</li>
<li>Peel the onion and slice it thinly, then add the onion slices to the bowl.</li>
<li>Bruise and peel the garlic cloves, then add them to the bowl.</li>
<li>Add the olive oil and mix it in until every piece of vegetable is lightly coated.</li>
<li>Spread the tomatillo mixture out onto a baking sheet or broiler pan covered with aluminum foil. Place the tomatillos with their skins facing upward.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU94BpsSgd4KHxE2I1S3tMeEOIYIkjXuoBs7wdTxDpP4ftJVirAYc22mG4IVCunaLXHdrcQ4xh0vdXqyNdcydtjUbIO3R-CMsj61A2K7ERm1QkLEXriUIrqJJ8uT3euz7KUvSFmHSFJ3w/s1600/20180303_164131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU94BpsSgd4KHxE2I1S3tMeEOIYIkjXuoBs7wdTxDpP4ftJVirAYc22mG4IVCunaLXHdrcQ4xh0vdXqyNdcydtjUbIO3R-CMsj61A2K7ERm1QkLEXriUIrqJJ8uT3euz7KUvSFmHSFJ3w/s320/20180303_164131.jpg" width="320" /></a></div>
</li>
<li>Turn on the broiler to high and, when it is hot, place the pan of vegetables under it, at a distance of about 7.5 to 10 cm (or 3 to 4 inches). </li>
<li>Broil the tomatillo mixture until the vegetables are beginning to char, approximately 8 to 10 minutes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcItawVJyBq66BlywwwzYZitG2kx6cyPFYPeZRMrO0ZEHZEfsDQq4DqfE49MfxaLxh8Ml6dwIfKNNmRS9FZBlhmdS2rbb1A6XQIWrpoWJjQs_TBQqq2i6N7padheFvDtBsUGK1vyfKHBNo/s1600/20180303_165555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcItawVJyBq66BlywwwzYZitG2kx6cyPFYPeZRMrO0ZEHZEfsDQq4DqfE49MfxaLxh8Ml6dwIfKNNmRS9FZBlhmdS2rbb1A6XQIWrpoWJjQs_TBQqq2i6N7padheFvDtBsUGK1vyfKHBNo/s320/20180303_165555.jpg" width="320" /></a></div>
</li>
<li>Set the tomatillo mixture aside to cool.</li>
<li>Meanwhile, wash the cilantro and chop it roughly, then place it into a blender or food processor.</li>
<li>Zest the lime, and add it to the food processor.</li>
<li>Squeeze the lime, and add the juice and pulp to the food processor.</li>
<li>Wash the chili pepper(s) and chop them finely, then add them to the food processor.</li>
<li>When the tomatillo mixture is cooled, add this also to the food processor and purée to the desired consistency.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQi8blM5LvrACe5xI8ha0UDrrDuc3AEpxvb0o09tYQOlfVz7FlSawqkW2TgroWZZvyzT0s4TvUHEhn8EQgS46E_san5JeVW29TPKLKxlWYIlxtLAZTVhHkF-Hh22PWuCDj3zTXBZy578I/s1600/20180303_172818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQi8blM5LvrACe5xI8ha0UDrrDuc3AEpxvb0o09tYQOlfVz7FlSawqkW2TgroWZZvyzT0s4TvUHEhn8EQgS46E_san5JeVW29TPKLKxlWYIlxtLAZTVhHkF-Hh22PWuCDj3zTXBZy578I/s320/20180303_172818.jpg" width="180" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO9X4WG87RLvPijD0rRwy7K9vF96fzrJuW5RR4CfDaCOkxOXo2YC8BMyxoJ2sPQ35KTi90KQ34IIPJUcO7SvDt9fGrwWBdmD_ZYC1KdmSPJRfdkkZ8wnbadunY12VmQTriYSpjBKp-o_s/s1600/20180303_180731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO9X4WG87RLvPijD0rRwy7K9vF96fzrJuW5RR4CfDaCOkxOXo2YC8BMyxoJ2sPQ35KTi90KQ34IIPJUcO7SvDt9fGrwWBdmD_ZYC1KdmSPJRfdkkZ8wnbadunY12VmQTriYSpjBKp-o_s/s320/20180303_180731.jpg" width="320" /></a></div>
</li>
<li>Set the salsa aside to develop and blend the flavors.</li>
</ol>
</div>
<div>
<b style="text-indent: -0.25in;">Horseradish Cream</b></div>
<div>
<ol style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewwKixqqHQj91lS10b5mafDpJ6tgMD2t29QfysDb6Vt_cwS28sHe0LjxxrdOBxVQ9E7MC4bg6H5tF3mG-nThiHiA1KukafFNuleVnNzQ2KILvSoy9Q-drMvTxaqVkkSUrjvHDQJwtIcOZ/s1600/20180303_155459.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1561" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewwKixqqHQj91lS10b5mafDpJ6tgMD2t29QfysDb6Vt_cwS28sHe0LjxxrdOBxVQ9E7MC4bg6H5tF3mG-nThiHiA1KukafFNuleVnNzQ2KILvSoy9Q-drMvTxaqVkkSUrjvHDQJwtIcOZ/s320/20180303_155459.jpg" width="320" /></a>
<li>At least one hour before cooking the steak, make the horseradish cream by combining the mayonnaise, horseradish, almond milk, and crumbled feta in a blender.</li>
<li>Blend until there are no lumps of cheese. If necessary, adjust the proportions of the ingredients and blend again so that the consistency is like that of a thick cream.</li>
<li> <span style="text-indent: -24px;">Place the horseradish cream </span>in<span style="text-indent: -24px;"> the refrigerator.</span></li>
</ol>
</div>
<div>
<b style="text-indent: -0.25in;">Flatiron Steak</b></div>
<div>
<ol style="text-align: left;">
<li>Rinse the flatiron steak briefly, pat it dry, and place it on a wide board or platter.</li>
<li>Heat a griddle or skillet to high.</li>
<li>While the griddle is heating, place the cumin, coriander, paprika, salt, and pepper in a small bowl and mix well to combine them evenly.</li>
<li>Sprinkle or rub the seasoning mixture onto both sides of the steak.</li>
<li> <span style="text-indent: -24px;">When the griddle is hot, spray or lightly spread olive oil all over it.</span></li>
<li><span style="text-indent: -24px;">Place the seasoned steak onto the griddle and cook it undisturbed for 4 to 5 minutes.</span></li>
<li><span style="text-indent: -24px;">Turn the steak and cook the other side for 4 to 5 minutes also.</span></li>
</ol>
<br />
<b>The Fajita:</b></div>
<div>
<b><br />
</b></div>
<div>
Cut the flatiron steak into thin slices across the grain. Serve with soft, warmed tortillas, crisp lettuce leaves, and the tomatillo salsa and horseradish cream.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5A2nbbYNqXHJcfC7b40YqkCmnuyzo5VABNXUxc_o-zBhL78MbHGeO-1kbnKMFRK758GyoJJSeiBjkxaJ1ut9SfUKedz-e7Ob9Uc_S32Q33CbGmb3JBEBExZ_pvsWX0c6CQubDhfPWpYd/s1600/20180304_213021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1228" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5A2nbbYNqXHJcfC7b40YqkCmnuyzo5VABNXUxc_o-zBhL78MbHGeO-1kbnKMFRK758GyoJJSeiBjkxaJ1ut9SfUKedz-e7Ob9Uc_S32Q33CbGmb3JBEBExZ_pvsWX0c6CQubDhfPWpYd/s320/20180304_213021.jpg" width="245" /></a></div>
</div>
<div>
<br /></div>
<div>
<b>The Story</b>:</div>
<div>
<br /></div>
<div>
This dish is adapted from a <a href="http://abc.go.com/shows/the-chew/recipes/grilled-skirt-steak-with-charred-tomatillo-salsa-michael-symon">recipe</a> I found on a website called The Chew.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-25466008415305885722018-01-18T10:11:00.002-08:002018-03-12T23:29:32.228-07:00Steelhead Dijonnaise<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43vmUw9V5zuZhT_6yy0yxM4-k6FxDVsJcb6N7IoDwXd6JypW6rews7yTa1UJKkqKSrxJEYUQQEcJM5d_7IVOOLKhybfanQf11-wIVdvVCGmHySPrPZxcndzC3-Q_PktzHIIyJs7FOlncv/s1600/20180115_013656.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1356" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43vmUw9V5zuZhT_6yy0yxM4-k6FxDVsJcb6N7IoDwXd6JypW6rews7yTa1UJKkqKSrxJEYUQQEcJM5d_7IVOOLKhybfanQf11-wIVdvVCGmHySPrPZxcndzC3-Q_PktzHIIyJs7FOlncv/s640/20180115_013656.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steelhead Dijonnaise, an <a href="https://gourm-and-diabetic.blogspot.com/2017/06/pc-artichauts-vinaigrettes.html">Artichaut Vinaigrette</a>, also on this blog, and chick-pea flour linguine with pesto</td></tr>
</tbody></table>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AgmlJXj7WJaApqX6YO6lLoHVu_Va8kp24DqitoCkOc-luQLcwHev3woH6DGSGvn4exChKL-Yki8Q5TCH-QSx6lG4Zfqx9NDfjMiA1zaB4h-0RTGZxo33NLiPf45kmrPH4doVcc2iPzNR/s1600/20180115_144607.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="850" data-original-width="1600" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AgmlJXj7WJaApqX6YO6lLoHVu_Va8kp24DqitoCkOc-luQLcwHev3woH6DGSGvn4exChKL-Yki8Q5TCH-QSx6lG4Zfqx9NDfjMiA1zaB4h-0RTGZxo33NLiPf45kmrPH4doVcc2iPzNR/s200/20180115_144607.jpg" width="200" /></a><br />
<b>The Ingredients (for 5 to 6 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>680 g (or 1½ lb) of steelhead trout fillet(s) (I used a single, large fillet which was easier to skin)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpgxJuLnimc1LlkAteaH1yg3QXTDfjqrRhuw4Ny4eTbs1aJWIpBVDVn3ZyB0ie4jICDQsnhWQFwjE0URjmYhQ90sYhyphenhyphendwtLiB4r1KZbz1oNQ8nz-j2ACEPShjRtDjJpfnWMWY9xy6ox51/s1600/20180114_174032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpgxJuLnimc1LlkAteaH1yg3QXTDfjqrRhuw4Ny4eTbs1aJWIpBVDVn3ZyB0ie4jICDQsnhWQFwjE0URjmYhQ90sYhyphenhyphendwtLiB4r1KZbz1oNQ8nz-j2ACEPShjRtDjJpfnWMWY9xy6ox51/s320/20180114_174032.jpg" width="179" /></a></div>
</li>
<li>3 to 4 cloves of garlic, weighing approximately 20 g ( or ¾ oz)</li>
<li>2 g (or ¼ teaspoon) of salt</li>
<li>80 ml (or ⅓ cup) of white wine</li>
<li>60 ml (or 4 tablespoons) of Dijon mustard</li>
<li>25 ml (or 1½ tablespoons) of lemon juice</li>
<li>5 g (or 1½ tablespoons) of dried dill weed</li>
<li>8 g (or 1½ tablespoons) of unsalted lemon-pepper seasoning</li>
<li>Olive oil</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>If necessary, peel the skin off the steelhead fillet(s) using a small, sharp knife to loosen the flesh while pulling the skin back with the other hand.</li>
<li>Turn on the oven and set it to 205°C (or 400°F).</li>
<li>Spray or brush olive oil all over the inside of an oven-proof dish that will hold the steelhead comfortably in one layer.</li>
<li>Place the fillet(s) into the oven-proof dish.</li>
<li>Peel the garlic cloves and mash or grind them with the salt until they form a paste.</li>
<li>In a small bowl or measuring cup, mix together the garlic, wine, mustard, lemon juice, dill, and lemon-pepper seasoning until the mixture is homogeneous.</li>
<li>Pour the wine and mustard mixture over the steelhead fillet(s) until they are completely coated.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMPkYzWOYCDO6SEfb_ZuGdR5PIGXAr5HqBTkm4hqs03j_H9mnxBo4Ut5UgGfPO0ROvdoS4EAjYrTCqt0DjPiwK6oC8_YgdMIiLKJ75kTjAx0mLbIMbyeKKkfkJnF09FNqXy5skLXmWOAx/s1600/20180114_180133_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMPkYzWOYCDO6SEfb_ZuGdR5PIGXAr5HqBTkm4hqs03j_H9mnxBo4Ut5UgGfPO0ROvdoS4EAjYrTCqt0DjPiwK6oC8_YgdMIiLKJ75kTjAx0mLbIMbyeKKkfkJnF09FNqXy5skLXmWOAx/s320/20180114_180133_002.jpg" width="320" /></a></div>
</li>
<li>Place the dish into the oven and bake the steelhead until it is opaque on the outside and still soft and moist in the thickest part of the fillet. This might take 10 to 16 minutes, depending on the size of the fillet(s). <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWU71yuywm3ucwNC4glNL57z02-_fN0m1dunTzhVUAv05Pd1vAY6B-LyNv27_AvoBwMWWfYoqehQa5-SCgdsSiBfLCi3DScFb7Fq8S3RFuPscjYxmlhnPDuQEH4IqxE-vJF70aq_tHL7F/s1600/20180114_180330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWU71yuywm3ucwNC4glNL57z02-_fN0m1dunTzhVUAv05Pd1vAY6B-LyNv27_AvoBwMWWfYoqehQa5-SCgdsSiBfLCi3DScFb7Fq8S3RFuPscjYxmlhnPDuQEH4IqxE-vJF70aq_tHL7F/s400/20180114_180330.jpg" width="400" /></a></div>
</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
This dish is very little changed from a <a href="http://allrecipes.com/recipe/228041/steelhead-trout-bake-with-dijon-mustard">recipe</a> by Nora on the allrecipes web site.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-80137674320181869612017-10-01T18:18:00.001-07:002017-10-01T18:19:08.300-07:00Orange You a Snapper?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxd5vhJbFRudgR3luv8FRR1oSwbCvePQQgz2Frl9Mq6VNNJ7Ijzi_Kt-qOnYyhLnXmsXx9blwp67TmZqtqjukUwu496ipT70DNkc85Za9hJst4nTnr9Kn6m6qjc1ZuGT3uoZlPRpWR7Zb/s1600/20170929_153554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxd5vhJbFRudgR3luv8FRR1oSwbCvePQQgz2Frl9Mq6VNNJ7Ijzi_Kt-qOnYyhLnXmsXx9blwp67TmZqtqjukUwu496ipT70DNkc85Za9hJst4nTnr9Kn6m6qjc1ZuGT3uoZlPRpWR7Zb/s640/20170929_153554.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b>The Ingredients (for 6 servings):</b><br />
<br />
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0loHi5H9T0NaiUpt-7s9UgcMc6Zw3Sy7o_XqKTKenMbpvjBQGChS9M54irrdIPjIlmhB1iOJINCWX_sOmhYBGBngwK-0IYeUGZpdye6TRXu7IsPGSky50VbfwqIRfTVUSGGCfC6mMe9B/s1600/20170929_154513.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0loHi5H9T0NaiUpt-7s9UgcMc6Zw3Sy7o_XqKTKenMbpvjBQGChS9M54irrdIPjIlmhB1iOJINCWX_sOmhYBGBngwK-0IYeUGZpdye6TRXu7IsPGSky50VbfwqIRfTVUSGGCfC6mMe9B/s320/20170929_154513.jpg" width="212" /></a>
<li>900 g (or 2 lb) of fileted snapper or similar fish (I used opakapaka, a Hawaiian pink snapper)</li>
<li>1 orange</li>
<li>4 g (or ½ teaspoon) of salt</li>
<li>3 g (or ¾ teaspoon) of ground white pepper</li>
<li>60 ml (or 4 tablespoons) of tangerine balsamic vinegar (or white balsamic vinegar)</li>
<li>1 medium onion, weighing approximately 170 g (or 6 oz)</li>
<li>225 g (or 8 oz) of white mushrooms (I used king oyster mushrooms)</li>
<li>6 small Asian eggplants, weighing approximately 675 g (or 1½ lb)</li>
<li>40 g (or 1½ oz) of ginger root, preferably young ginger</li>
<li>450 g (or 1 lb) of cauliflower</li>
<li>450 g (or 1 lb) of broccoli</li>
<li>Cooking grade olive oil</li>
</ul>
<br />
<ul style="text-align: left;">
</ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Rinse the filets of snapper, pat them dry, and slice them into pieces a little larger than bite size. </li>
<li>Place the snapper into a bowl that will hold it comfortably.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gUijYRLNYAFYhkq41D3u5Ba_Eq-PEOOE5Psj_uSN51qEP8UVO8XJU2rZH5KqR28fHhZuBGcvugYytJPV0s6MpIaaIPF1lLSvzMwyV8Zq3vSROnrYM7sNtq8H4Yjz7Lp_83VChTw-tUNm/s1600/20170929_155006.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gUijYRLNYAFYhkq41D3u5Ba_Eq-PEOOE5Psj_uSN51qEP8UVO8XJU2rZH5KqR28fHhZuBGcvugYytJPV0s6MpIaaIPF1lLSvzMwyV8Zq3vSROnrYM7sNtq8H4Yjz7Lp_83VChTw-tUNm/s320/20170929_155006.jpg" width="320" /></a></div>
</li>
<li>Scrub the orange skin to clean it, then grate off the zest.</li>
<li>Add the orange zest, salt, white pepper, and about half of the balsamic vinegar to the snapper.</li>
<li>Mix the marinade thoroughly but gently into the snapper pieces.</li>
<li>Place the snapper into the refrigerator for up to one hour.</li>
<li>Chop the onion into small dice.</li>
<li>Chop the mushrooms into bite-size pieces.</li>
<li>Chop the eggplants into slices about 2 cm (or ¾ in) thick.</li>
<li>Place a deep skillet or large wok over high heat and add 45 ml (or 3 tablespoons) of olive oil.</li>
<li>Place the onion, mushrooms, and eggplant into the skillet and stir-fry rapidly until the oil coats all slices. If necessary, add a little more olive oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTshhz7dXllUY9XjOBuvvjfmWYxnaZtDZKqcxKG0hzqWAV7urAJdLsC_z6jgg099xbQWrv9K7z0By4Q2xyxfai_4p-xBzE45yPqTYwaB7oulR_f4IIkO4RPysQyr6DOdrKhdqac9I9N0R7/s1600/20170929_181334.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTshhz7dXllUY9XjOBuvvjfmWYxnaZtDZKqcxKG0hzqWAV7urAJdLsC_z6jgg099xbQWrv9K7z0By4Q2xyxfai_4p-xBzE45yPqTYwaB7oulR_f4IIkO4RPysQyr6DOdrKhdqac9I9N0R7/s320/20170929_181334.jpg" width="320" /></a></div>
</li>
<li>Stir-fry the vegetables frequently until the oil is absorbed and is beginning to be rendered by the eggplant.</li>
<li>Add the remaining balsamic vinegar and stir-fry briefly to mix it evenly.</li>
<li>Remove the skillet from the heat and place the eggplant mixture into a bowl.</li>
<li>Wash and brush the ginger root. If it is a mature root peel the skin, but this is not necessary for young ginger.</li>
<li>Slice the ginger as finely as possible.</li>
<li>Slice or separate the florets of cauliflower and broccoli.</li>
<li>Reheat the skillet over high heat with about 15 ml (or 1 tablespoon) of olive oil.</li>
<li>Place the ginger slices in the skillet and stir-fry them until they are limp and somewhat translucent.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnkarPE2_JlrjyHtVgQdbJqzrJ2pT7vgY_lq6fDbQX0XHbIIBLPpmIAWzA6Lyy61z_hxnghpDJ-BbjorILEb5woqtukjXNMoWlYHl0jcTs5MJS0fQJSHg6x-Myta8M_v71RE6Xl_C3SJQ/s1600/20170929_182147.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnkarPE2_JlrjyHtVgQdbJqzrJ2pT7vgY_lq6fDbQX0XHbIIBLPpmIAWzA6Lyy61z_hxnghpDJ-BbjorILEb5woqtukjXNMoWlYHl0jcTs5MJS0fQJSHg6x-Myta8M_v71RE6Xl_C3SJQ/s320/20170929_182147.jpg" width="320" /></a></div>
</li>
<li>Immediately add the cauliflower and broccoli and stir-fry just long enough to coat each piece with oil. If necessary, add a little more olive oil.</li>
<li>Lower the heat to medium and add back the eggplant mixture. Stir-fry briefly to mix the vegetables.</li>
<li>Spread the pieces of snapper on top of the vegetables, cover the skillet, and steam the fish for approximately 7 minutes, until it is just cooked. If necessary, add a little water to the skillet.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS17lt4SLbwZS5DQsZ58vREz_FDGqFSVRei62EL86Vlvhd0C09Uq7f1Fm6OgX3eK6bRUnEtgTldEpFND7kfCq4usxe7YnVRcZOwiDazXpRHBXrCxWAGsz5bbGNyZqBZo5eUoUYnzQvVMs/s1600/20170929_182829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS17lt4SLbwZS5DQsZ58vREz_FDGqFSVRei62EL86Vlvhd0C09Uq7f1Fm6OgX3eK6bRUnEtgTldEpFND7kfCq4usxe7YnVRcZOwiDazXpRHBXrCxWAGsz5bbGNyZqBZo5eUoUYnzQvVMs/s400/20170929_182829.jpg" width="400" /></a></div>
</li>
<li>Remove the skillet from the heat and stir gently to fold the fish into the vegetables.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS_Vw4HExFTRmYXsuHtYYPdov31KF3WRKREfpot-Jyx3tFg3Bnq4-mFb2sRe2xf3G6zndzFR4hcZo7ftjWh0dUPJtCwVoe1748UEBLe6VZj1E3dq6so2o1Zg1OZQVCp6djzDdEQ2kD0YG/s1600/20170929_183952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS_Vw4HExFTRmYXsuHtYYPdov31KF3WRKREfpot-Jyx3tFg3Bnq4-mFb2sRe2xf3G6zndzFR4hcZo7ftjWh0dUPJtCwVoe1748UEBLe6VZj1E3dq6so2o1Zg1OZQVCp6djzDdEQ2kD0YG/s400/20170929_183952.jpg" width="400" /></a></div>
</li>
</ol>
</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-53111699505363609912017-09-04T11:04:00.000-07:002017-09-04T11:04:56.092-07:00La Voix Off<div dir="ltr" style="text-align: left;" trbidi="on">
The following <a href="https://www.theguardian.com/lifeandstyle/2017/sep/04/is-there-such-a-thing-as-sugar-addiction?utm_source=esp&utm_medium=Email&utm_campaign=GU+Today+USA+-+Collections+2017&utm_term=242294&subid=21779076&CMP=GT_US_collection">article</a> appeared in The Guardian US Edition on 04 Sep 2017. I have also copied the content below in case the link is only temporary.<br />
<br />
<div class="content__section-label " style="background-color: #951c55; color: #333333; float: none; font-family: "Guardian Egyptian Web", "Guardian Text Egyptian Web", Georgia, serif; font-size: 1.25rem; font-variant-ligatures: common-ligatures; font-weight: 900; line-height: 1.5rem; padding-right: 0px;">
<a class="content__section-label__link" data-link-name="article section" href="https://www.theguardian.com/lifeandstyle/health-and-wellbeing" style="background: transparent; color: #fdadba; cursor: pointer; outline: 0px; text-decoration-line: none; touch-action: manipulation;">Health & wellbeing</a></div>
<div class="content__series-label
" style="background-color: #951c55; color: #333333; float: none; font-family: "Guardian Egyptian Web", "Guardian Text Egyptian Web", Georgia, serif; font-size: 1.125rem; font-variant-ligatures: common-ligatures; line-height: 1.375rem;">
<a class="content__series-label__link" href="https://www.theguardian.com/lifeandstyle/series/dr-dillner-health-dilemmas" style="background: transparent; color: #eaeaea; cursor: pointer; text-decoration-line: none; touch-action: manipulation;">Dr Dillner’s health dilemmas</a></div>
<h1 class="content__headline" itemprop="headline" style="background-color: #951c55; color: white; font-family: "Guardian Egyptian Web", "Guardian Text Egyptian Web", Georgia, serif; font-size: 2.25rem; font-variant-ligatures: common-ligatures; font-weight: 200; line-height: 2.5rem; margin: 0px; padding-bottom: 2.25rem; padding-top: 0.375rem;">
Is there such a thing as sugar addiction?</h1>
<br />
<br />
<figure class="media-primary media-content() " data-component="image" data-media-id="394502982b63f76d42f5bd3d2c8ad26ce9f12fac" id="img-1" itemprop="associatedMedia image" itemscope="" itemtype="http://schema.org/ImageObject" style="background-color: white; color: #333333; font-family: "Guardian Text Egyptian Web", Georgia, serif; font-size: 17px; font-variant-ligatures: common-ligatures; margin: 0px; position: relative;"><a class="article__img-container js-gallerythumbs" data-is-ajax="" data-link-name="Launch Article Lightbox" href="https://www.theguardian.com/lifeandstyle/2017/sep/04/is-there-such-a-thing-as-sugar-addiction?utm_source=esp&utm_medium=Email&utm_campaign=GU+Today+USA+-+Collections+2017&utm_term=242294&subid=21779076&CMP=GT_US_collection#img-1" style="background: transparent; color: #005689; cursor: pointer; text-decoration-line: none; touch-action: manipulation;"><div class="u-responsive-ratio" style="overflow: hidden; padding-bottom: 395.25px; position: relative; width: 658.75px;">
<picture><img alt="Oh, just the three then …" class="maxed responsive-img" itemprop="contentUrl" src="https://i.guim.co.uk/img/media/394502982b63f76d42f5bd3d2c8ad26ce9f12fac/55_527_4528_2717/master/4528.jpg?w=300&q=55&auto=format&usm=12&fit=max&s=d5654c9fa635502d8f3738ffcc0fc774" style="border: 0px; display: block; height: 395.25px; left: 0px; position: absolute; top: 0px; width: 658.75px;" /></picture></div>
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<span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><a class="tone-colour" data-link-name="auto tag link" href="https://www.theguardian.com/profile/luisadillner" itemprop="sameAs" rel="author" style="background: transparent; color: #951c55; cursor: pointer; text-decoration-line: none; touch-action: manipulation;">Luisa Dillner</a></span></div>
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<time class="content__dateline-wpd js-wpd content__dateline-wpd--modified" data-timestamp="1504504805000" datetime="2017-09-04T02:00:05-0400" itemprop="datePublished" style="cursor: pointer; display: inline-block;">Monday 4 September 2017 <span class="content__dateline-time">02.00 EDT</span></time><time class="content__dateline-lm js-lm u-h" data-timestamp="1504525946000" datetime="2017-09-04T07:52:26-0400" itemprop="dateModified" style="border: 0px !important; clip: rect(0px 0px 0px 0px) !important; display: inline-block; height: 0.0625rem !important; margin: -0.0625rem !important; overflow: hidden !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0.125rem; position: absolute !important; width: 0.0625rem !important;">Last modified on Monday 4 September 2017 <span class="content__dateline-time">07.52 EDT</span></time></div>
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<div class="content__article-body from-content-api js-article__body" data-test-id="article-review-body" itemprop="articleBody" style="background-color: white; color: #333333; font-family: "Guardian Text Egyptian Web", Georgia, serif; font-size: 17px; font-variant-ligatures: common-ligatures; position: relative; word-wrap: break-word;">
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<span class="drop-cap" style="box-sizing: border-box; color: #951c55; display: inline-block; float: left; font-family: "guardian egyptian web" , "guardian text egyptian web" , "georgia" , serif; height: 4.5rem; margin-right: 0.3125rem; padding-top: 0.0625rem; text-transform: uppercase;"><span class="drop-cap__inner" style="display: inline-block; font-size: 5.25rem; line-height: 4.25rem; vertical-align: text-top;">I</span></span>t comes in a white, crystalline form and gives us a pleasurable high – but refined sugar is as habit-forming as cocaine or nicotine, <a class="u-underline" data-link-name="in body link" href="http://bjsm.bmj.com/content/early/2017/08/23/bjsports-2017-097971" style="background: transparent; border-bottom: 0.0625rem solid rgb(220, 220, 220); color: #005689; cursor: pointer; text-decoration-line: none !important; touch-action: manipulation; transition: border-color 0.15s ease-out;">according to a review in the British Journal of Sports Medicine</a>. Animal studies show that sugar is the drug of choice for lab rats which, when given a choice of levers to pull, will switch from cocaine to sucrose in the twitch of a tail.</div>
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In evolutionary terms, we worked for our sugar fix by eating honey and ripe fruit. We then stored any surplus energy as fat for the lean times when bison were scarce. Now that sugar is available as highly concentrated sucrose and high-fructose corn syrup – both stripped of nutritional value (minerals and vitamins are lost in the refining process) – we’re hooked.</div>
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<a class="u-underline" data-link-name="in body link" href="https://www.ncbi.nlm.nih.gov/pubmed/27547437" style="background: transparent; border-bottom: 0.0625rem solid rgb(220, 220, 220); color: #005689; cursor: pointer; text-decoration-line: none !important; touch-action: manipulation; transition: border-color 0.15s ease-out;">Sugar makes us obese</a>, can promote the development of type 2 diabetes, raises our blood pressure and give us fatty livers. But it <a class="u-underline" data-link-name="in body link" href="http://www.sciencedirect.com/science/article/pii/S0031938411001995" style="background: transparent; border-bottom: 0.0625rem solid rgb(220, 220, 220); color: #005689; cursor: pointer; text-decoration-line: none !important; touch-action: manipulation; transition: border-color 0.15s ease-out;">also alters our mood</a>, making us feel rewarded and euphoric.</div>
<h2 style="font-family: "Guardian Egyptian Web", "Guardian Text Egyptian Web", Georgia, serif; font-size: 1.25rem; line-height: 1.5rem; margin: 1.6875rem 0px 0.0625rem;">
<strong>The solution</strong></h2>
<div style="margin-bottom: 1rem; padding: 0px;">
The lead author of the review, James DiNicolantonio at Saint Luke’s Mid America Heart Institute, says that, unlike salt, sugar has no “aversion signal”. “Salt taste receptors will ‘flip’ when you’ve had too much, but this doesn’t happen with sugar – so we have a built-in safety mechanism that protects us from overconsuming salt but not sugar,” he says. “People can eat an entire bag of cookies or endless bars of chocolate and still want more.”</div>
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<h1 class="rich-link__title" style="font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">
<a class="rich-link__link" href="https://www.blogger.com/null" style="background: transparent; cursor: pointer; touch-action: manipulation;">Does exercise make you eat more?</a></h1>
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<div class="rich-link__read-more-text" style="color: #fdadba; display: inline-block; font-family: "Guardian Egyptian Web", "Guardian Text Egyptian Web", Georgia, serif; font-size: 0.875rem; height: 1.875rem; line-height: 1.625rem; padding-left: 0.125rem; vertical-align: top;">
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<a class="u-underline" data-link-name="in body link" href="https://www.ncbi.nlm.nih.gov/pubmed/20056521" style="background: transparent; border-bottom: 0.0625rem solid rgb(220, 220, 220); color: #005689; cursor: pointer; text-decoration-line: none !important; touch-action: manipulation; transition: border-color 0.15s ease-out;">Whether refined sugar is technically addictive or not has long been debated</a>. What isn’t in doubt is that we eat too much of it. And we should forget the notion of moderation – any refined sugar is excessive. In the US, the Food and Nutrition Board of the Institute of Medicine says: “The lower limit of dietary carbohydrate compatible with life apparently is zero, provided that adequate amounts of protein and fat are consumed.”</div>
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DiNicolantonio argues that refined sugars can produce bingeing and cravings – indicative of an addictive substance. And then there’s withdrawal. He says: “Withdrawal symptoms from sugar come from dopamine deficiency in the brain. This may lead to symptoms such as attention deficit hyperactivity disorder, and it may even create a similar state in the brain as found in patients with depression.”</div>
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There is some evidence of genetic differences in our response to sugar because we all perceive sweetness differently. But, overall, the review says, refined sugar gives us one of the most intense sensory pleasures of modern life. Which is worrying for many reasons.</div>
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Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-5036222907879791622017-09-03T11:53:00.000-07:002018-04-17T15:59:24.312-07:00Asean Arugula au Pear<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uoxG8nvP6jgadoNcOaWWvMCeh1_lUViIlcRmMTQhQ2YgMPxNRNg03RJCWAnX9wYWdwEmA4vi_pcFujucfxrCXXDVBWpmYZgh-bUeJpX6hSGZs_4DF3cmNo5OWeJHoxaLNWFZ60RFdtql/s1600/20170902_182833+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="978" data-original-width="1600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uoxG8nvP6jgadoNcOaWWvMCeh1_lUViIlcRmMTQhQ2YgMPxNRNg03RJCWAnX9wYWdwEmA4vi_pcFujucfxrCXXDVBWpmYZgh-bUeJpX6hSGZs_4DF3cmNo5OWeJHoxaLNWFZ60RFdtql/s640/20170902_182833+crop.jpg" width="640" /></a></div>
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<b>The Ingredients (for 2 servings):</b><br />
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<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg39znIuIb7TIK0zmcEDb_Z4yYK5-uxoG5HUzwpvGtTOZ9UNBp55YpCOmIVA8_tDa2ao3nLqmXs7utF_yIuO9MZX3Gl3gAqhHc1prJa9aASz9MmndoqbH6m8Z5gLiTaIHMTKxF6Gjbpzz/s1600/20170902_154824.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1356" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg39znIuIb7TIK0zmcEDb_Z4yYK5-uxoG5HUzwpvGtTOZ9UNBp55YpCOmIVA8_tDa2ao3nLqmXs7utF_yIuO9MZX3Gl3gAqhHc1prJa9aASz9MmndoqbH6m8Z5gLiTaIHMTKxF6Gjbpzz/s320/20170902_154824.jpg" width="271" /></a>
<li>80 ml (or ⅓ cup) of rice vinegar</li>
<li>22 ml (or 1½ tablespoons) of sherry</li>
<li>stevia equivalent of 35 g (or 2 tablespoons) of sugar</li>
<li>12 g (or 1½ teaspoons) of salt</li>
<li>5 g (or 1½ teaspoons) of ground white pepper</li>
<li>60 ml (or ¼ cup) of toasted sesame oil</li>
<li>180 ml (or ¾ cup) of grapeseed oil</li>
</ul>
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<ul style="text-align: left;">
<li>30 g (or ¼ cup) of pecans</li>
<li>1 bunch of arugula, weighing approximately 115 g (or 4 oz)</li>
<li>1 Asian pear, weighing approximately 225 g (or 8 oz)</li>
<li>55 g (or 2 oz) of blue cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWHHaZrYGGbeXCOA3UsJtiw76qAzQIfPMmLuUCtRXKzOw6p8cPXl-QuYBWHpCIZSfN49-aK9bL5AI9GbLCAu0z9Y0tmcc6ZHbcP_6dbE0sERi1NUzxm2A7BQkrOuacLLhRiDwDM_2chwg/s1600/20170902_153100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1518" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWHHaZrYGGbeXCOA3UsJtiw76qAzQIfPMmLuUCtRXKzOw6p8cPXl-QuYBWHpCIZSfN49-aK9bL5AI9GbLCAu0z9Y0tmcc6ZHbcP_6dbE0sERi1NUzxm2A7BQkrOuacLLhRiDwDM_2chwg/s320/20170902_153100.jpg" width="303" /></a></div>
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</ul>
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<div>
<b>The Method:</b></div>
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</b></div>
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<b>Salad Dressing</b></div>
<div>
<ol style="text-align: left;">
<li>Place the rice vinegar, the sherry, the stevia, and the salt into a cruet or similar vessel.</li>
<li>Swirl to dissolve the salt.</li>
<li>Add the pepper and swirl again to distribute it evenly.</li>
<li>Add the sesame oil and the grapeseed oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCrgdnommpIZ24yUZIrOOjlOuG6iu6lUrB-ZQ78RejK_gRQfS2rYc6dt-N5wOTKYSBCxU8gaqV2EDWfbVWV03vNpjA2C3T_gswQyRVccS3Ef4oFE4sqrTHOI34RsAWI1dWMZB4Ti_OPYP/s1600/20170902_160015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCrgdnommpIZ24yUZIrOOjlOuG6iu6lUrB-ZQ78RejK_gRQfS2rYc6dt-N5wOTKYSBCxU8gaqV2EDWfbVWV03vNpjA2C3T_gswQyRVccS3Ef4oFE4sqrTHOI34RsAWI1dWMZB4Ti_OPYP/s200/20170902_160015.jpg" width="150" /></a></div>
</li>
<li>Shake the cruet vigorously to form an emulsion.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwKIKNmiSV-sPL2qiWfkuNfzEY8JjyHw-BEQjHqkCcB1QSUeltPaOoJ02OH0Rsyvh2773HgO-GbstWXHUScVnAxAUWEVNA3n-WofSEBj6mOifzium13mYqEKLgdg_8ckPcpUT2Vjsk45j/s1600/20170902_160118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwKIKNmiSV-sPL2qiWfkuNfzEY8JjyHw-BEQjHqkCcB1QSUeltPaOoJ02OH0Rsyvh2773HgO-GbstWXHUScVnAxAUWEVNA3n-WofSEBj6mOifzium13mYqEKLgdg_8ckPcpUT2Vjsk45j/s200/20170902_160118.jpg" width="150" /></a></div>
</li>
</ol>
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<div>
<b>Salad Assembly</b></div>
<div>
<ol style="text-align: left;">
<li>Toast the pecans in an oven at 175°C (or 350°F) for 5 minutes. Allow them to cool.</li>
<li>Wash and trim the arugula and place it in a bowl sufficiently large to toss it in.</li>
<li>Wash the pear, core it, and slice it into thin wedges.</li>
<li>Toss the arugula and pear with a little of the salad dressing, to taste. (The remainder can be stored in the refrigerator and used for more or different salads.)</li>
<li>Crumble the blue cheese and sprinkle it over the arugula and pear.</li>
<li>Finally, sprinkle the pecans over the salad.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJL8NvwubL_yiiygdPfSunDGphc4DJfvjTvpsZ0plVpR61MqqYPkxD4i0hkpQS_Kqw4Ld6med9sWYRAY1mt3ovkhrV0OVi82EJDywuO2f1CEFFle9A-5XWYBRs9wbN-aqHnpma-bc04x3/s1600/20170904_085302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="1600" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJL8NvwubL_yiiygdPfSunDGphc4DJfvjTvpsZ0plVpR61MqqYPkxD4i0hkpQS_Kqw4Ld6med9sWYRAY1mt3ovkhrV0OVi82EJDywuO2f1CEFFle9A-5XWYBRs9wbN-aqHnpma-bc04x3/s640/20170904_085302.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asean Arugula au Pear complements <a href="http://www.foodandwine.com/recipes/sichuan-racks-lamb-cumin-and-chile-peppers">Sichuan spiced rack of lamb</a></td></tr>
</tbody></table>
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Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-54908837599952745482017-08-13T20:13:00.036-07:002022-04-01T11:32:19.696-07:00Going Bananas for Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0BuhP3vhi4kcgMApg8vERuJo5a5ea7ddenXT9mv8Bgz7Qt_hkwpyBMmeQ3w2HC9s4XwyJEKj62b0AqbNCmoSAvsF_wZh7PaKuLA0dFDq9boOt9P6_1YmcLyTftAXKog-FKHyh4KLtPMq/s1600/20170813_122911.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0BuhP3vhi4kcgMApg8vERuJo5a5ea7ddenXT9mv8Bgz7Qt_hkwpyBMmeQ3w2HC9s4XwyJEKj62b0AqbNCmoSAvsF_wZh7PaKuLA0dFDq9boOt9P6_1YmcLyTftAXKog-FKHyh4KLtPMq/s640/20170813_122911.jpg" width="640" /></a></div>
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<b>The Ingredients:</b><br />
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<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWunba3rcr-l9LwFDH6qmUPXypvQCWWIJSw_APBHBdoS9RCQF1F6DV9QN81VBshUEiVpV8EkTFbfEkHE9yBszyMkMW42lS97GDQzh2AQsr7SxEV2a_EuHDa4rjC2fF8yt6GIS768bUBRjE/s1600/20170813_091808.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1479" data-original-width="1600" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWunba3rcr-l9LwFDH6qmUPXypvQCWWIJSw_APBHBdoS9RCQF1F6DV9QN81VBshUEiVpV8EkTFbfEkHE9yBszyMkMW42lS97GDQzh2AQsr7SxEV2a_EuHDa4rjC2fF8yt6GIS768bUBRjE/s200/20170813_091808.jpg" width="200" /></a>
<li>70 g (or ¾ cup) of pure almond flour<br /></li><li>25 g (or ¼ cup) of pure coconut flour<br /></li>
<li>3 g (or ½ teaspoon) of salt</li>
<li>3.5 g (or 1 teaspoon) of baking soda</li>
<li>60 g (or ½ cup) of walnut pieces</li>
<li>45 g (or ¼ cup) of dried blueberries, unsweetened (optional)</li><li>70 g (or ⅓ cup) of stevia-sweetened dark chocolate chips (optional), (Lily's or Coco Polo brand)</li>
<li>45 g (or 3 tablespoons) of unsalted butter</li>
<li>4 eggs (3 whole eggs and 1 egg white)</li>
<li>7 ml (or ½ tablespoon) of vanilla</li>
<li>stevia equivalent of 42 g (or 3 tablespoons) of sugar</li>
<li>350 g (or 12 oz) of ripe bananas</li>
</ul>
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<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Grease a loaf pan with oil or butter, and cut a piece of parchment or wax paper to line the bottom.</li>
<li>Turn on the oven and set it to 175°C (or 350°F).</li>
<li>In a medium-size bowl, place the flour mixture, salt, and baking soda and mix them together thoroughly with a fork.</li>
<li>Chop the walnut pieces into small nuggets approximately 6 mm (or ¼ inch) in diameter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XLJlzBIjMhx8d_SxOWD2ykpe2_u06qg4zzEyJHMrBGC1h6zDdavbBYES-D-W_m6jdOJ0qNIxoab1lQeq1boz9s3fU8Gm5pkRANo4RHMVdJFO0n6rRIwzeDL5J37x4YRaTdMApxSvFIAR/s1600/20170813_092813.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1462" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XLJlzBIjMhx8d_SxOWD2ykpe2_u06qg4zzEyJHMrBGC1h6zDdavbBYES-D-W_m6jdOJ0qNIxoab1lQeq1boz9s3fU8Gm5pkRANo4RHMVdJFO0n6rRIwzeDL5J37x4YRaTdMApxSvFIAR/s320/20170813_092813.jpg" width="292" /></a></div>
</li>
<li>Add the chopped walnuts and the dried blueberries to the flours and mix them in with a fork until they are coated with flour and evenly distributed.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzxAwUNgPHM2-0U26YNSl77d8mMzZYwWYy8_NjX7j3-KHwy0OgRMsrCMIeAfBZx_4eUar6vGDhi9QpHGuukW1i8CoOv6MejFwlqXyxzq27YLJTcWykFrf6HAFIF8xLR4-MTi3ulErlepP/s1600/20170813_094833_001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzxAwUNgPHM2-0U26YNSl77d8mMzZYwWYy8_NjX7j3-KHwy0OgRMsrCMIeAfBZx_4eUar6vGDhi9QpHGuukW1i8CoOv6MejFwlqXyxzq27YLJTcWykFrf6HAFIF8xLR4-MTi3ulErlepP/s320/20170813_094833_001.jpg" width="320" /></a></div>
</li>
<li>Melt the butter without boiling it, and set it aside to cool slightly.</li>
<li>In another medium-size bowl, place the three eggs and one egg-white, the vanilla, and the stevia.</li>
<li>Whisk the egg mixture just long enough to break the eggs and thoroughly blend the yolks with the whites.</li>
<li> Peel the bananas and purée them in a food processor or blender, or mash them as finely as possible with a fork.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7DksOAcsCrcpy-07eiM05frQMWAb8w3siqBoySe_e5fUpV1X9rLzP6BkE0x1yOx1-5uLbfjHnc4_L7AC9IXlD7HJ44YQ1IG3qhXER4xE3p8wn9QGOsC2wyfl-nNgZjIK4STrDj4gvLj6/s1600/20170813_090747.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7DksOAcsCrcpy-07eiM05frQMWAb8w3siqBoySe_e5fUpV1X9rLzP6BkE0x1yOx1-5uLbfjHnc4_L7AC9IXlD7HJ44YQ1IG3qhXER4xE3p8wn9QGOsC2wyfl-nNgZjIK4STrDj4gvLj6/s320/20170813_090747.jpg" width="320" /></a></div>
</li>
<li>Add the melted butter to the bananas and egg mixture and blend or whisk until the mixture is homogeneous.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgSJS48PKBlbKq0rsTwA5fGDX65mqTpQXnkIBb3vQ5O7b4JSrMPybR1cI22O-PXHShNR7quOO6_isSWfvpfqsP1e9tB4ieiP_ggY-GuJV4LMWdwIqiY7oIgC9uPd8sA5MMQ6UAVfpL7w4/s1600/20170813_095328.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgSJS48PKBlbKq0rsTwA5fGDX65mqTpQXnkIBb3vQ5O7b4JSrMPybR1cI22O-PXHShNR7quOO6_isSWfvpfqsP1e9tB4ieiP_ggY-GuJV4LMWdwIqiY7oIgC9uPd8sA5MMQ6UAVfpL7w4/s320/20170813_095328.jpg" width="320" /></a></div>
</li>
<li>Add the banana-egg mixture to the flour mixture and stir with a fork or spatula until all ingredients are evenly distributed.</li>
<li>Pour the batter into the parchment-lined loaf pan and bake it for 40 minutes. (Check whether the loaf is ready by inserting a small skewer into the middle.) <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjef3aseHTkcWlG8x4nrfv_0QmCyHJf8-oFdetsFHFibnPY8bTU7Vp9DO4xVNisrMXTNJVlN2q7aF-I85N1V1_G_dSDk1wniO44OVW86C2GsIQ7VNxN9DDrVuDDQSkFd9_nrrEVQSSOxn6L/s1600/20170813_095558.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjef3aseHTkcWlG8x4nrfv_0QmCyHJf8-oFdetsFHFibnPY8bTU7Vp9DO4xVNisrMXTNJVlN2q7aF-I85N1V1_G_dSDk1wniO44OVW86C2GsIQ7VNxN9DDrVuDDQSkFd9_nrrEVQSSOxn6L/s320/20170813_095558.jpg" width="320" /></a></div>
</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
The basic proportions for this loaf I copied from a <a href="http://comfybelly.com/2012/03/banana-bread-using-coconut-almond-flour">recipe</a> on a web site called <i>comfy belly</i>. However, I changed, adjusted, added and subtracted ingredients to get to the version I am sharing here.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrumVoZtFibB9gmhst0g9dunXLOYNi63aYeREVZucON92MhMRngCyzPgFevAPBth-nOIFAMXVfHBitv4di9gdsLb_dinO8vYRYeThwTr3TWe04zPTJVcRpgmBKITQuZ8AaOSJ48MpzL9wM/s1600/20170813_103914.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1021" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrumVoZtFibB9gmhst0g9dunXLOYNi63aYeREVZucON92MhMRngCyzPgFevAPBth-nOIFAMXVfHBitv4di9gdsLb_dinO8vYRYeThwTr3TWe04zPTJVcRpgmBKITQuZ8AaOSJ48MpzL9wM/s640/20170813_103914.jpg" width="640" /></a></div>
<br />
This loaf does not last long around our household. People start eating it as soon as it has cooled enough to slice.<br />
<br />
<br /></div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-292874697941497862017-08-11T12:26:00.002-07:002017-08-11T12:26:36.223-07:00Lemony Chicklet<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSBk7LgXiyWbZT88SSXMd9BZPObEhQgihiS4rr4wxcEF2i9wTMKC6l6fUvoaGGcH8A22_aKgoYgSQaURYu1H-wCds1hBqJG8EVHocpSEbTmJO_zVn6hLc0vs0OC58YTNAWgy2H9O7fCnx/s1600/20170810_181427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSBk7LgXiyWbZT88SSXMd9BZPObEhQgihiS4rr4wxcEF2i9wTMKC6l6fUvoaGGcH8A22_aKgoYgSQaURYu1H-wCds1hBqJG8EVHocpSEbTmJO_zVn6hLc0vs0OC58YTNAWgy2H9O7fCnx/s640/20170810_181427.jpg" width="640" /></a></div>
<br />
<br />
<b>The Ingredients (for 5 servings):</b><br />
<br />
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsx1DjsKnsfnJgIUClGRrwY1IIt_yhdbJal_6vspgZjtZXIrHGRzYojg_AVG_aB44TdZrDiWsy5cHdUgxUJHBCqu7J73Jd6Hyc07D-yieeOBotk-kUEcju5NgHgO-PRQyyHijJaVog2tf/s1600/20170810_175145.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsx1DjsKnsfnJgIUClGRrwY1IIt_yhdbJal_6vspgZjtZXIrHGRzYojg_AVG_aB44TdZrDiWsy5cHdUgxUJHBCqu7J73Jd6Hyc07D-yieeOBotk-kUEcju5NgHgO-PRQyyHijJaVog2tf/s320/20170810_175145.jpg" width="240" /></a>
<li>10 to 12 chicken drumsticks, weighing approximately 1.3 kg (or 3 lb)</li>
<li>6 to 8 cloves of garlic, weighing approximately 30 g (or 1 oz)</li>
<li>3 g (or ½ teaspoon) of salt</li>
<li>2 lemons</li>
<li>110 ml (or ½ cup) of white wine</li>
<li>30 g (or 2 tablespoons) of unsalted butter</li>
<li>15 g (or 2 tablespoons) of salt-preserved capers</li>
<li>3 g (or 2 teaspoons) of tarragon</li>
<li>30 ml (or 2 tablespoons) of Dijon style mustard</li>
<li>cooking grade olive oil </li>
</ul>
<br /><ul style="text-align: left;">
</ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Rinse the drumsticks and pat them dry.</li>
<li>Peel, then crush or mash the garlic cloves with the salt until the mixture becomes slightly frothy or creamy.</li>
<li>Extract the juice from one of the lemons.</li>
<li>Slice the other lemon finely to yield about 12 slices. Discard the ends of the sliced lemon.</li>
<li>Heat a large skillet to medium-high and add enough olive oil to lightly cover the bottom of the pan.</li>
<li>Place the chicken drumsticks in the skillet and brown them on both sides.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyzgQ2AOURbL93st2jVIyZJch9eUSHsfAvIWgQDDyeGpYeUdAwKaQUBLgtm6jWqbh4a0Wv819RqJm5QXpFEyqKhmpbjbm3EVYzmViqNqgjBcnqVYoc8T7qeV2FPRnL5uOTigCkDEj1Ttu/s1600/20170810_182735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyzgQ2AOURbL93st2jVIyZJch9eUSHsfAvIWgQDDyeGpYeUdAwKaQUBLgtm6jWqbh4a0Wv819RqJm5QXpFEyqKhmpbjbm3EVYzmViqNqgjBcnqVYoc8T7qeV2FPRnL5uOTigCkDEj1Ttu/s320/20170810_182735.jpg" width="320" /></a></div>
</li>
<li>Remove the drumsticks and set them aside.</li>
<li>Turn the heat to medium-low.</li>
<li>Add the wine and lemon juice to the skillet, scraping and stirring to deglaze the pan.</li>
<li>Add the butter, capers, tarragon, and mustard and continue stirring until the mixture comes to a boil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl9piz1k2FeGMgKOu5mrsMsFGUvvYYAS1AdIxby2psL4TnY55an0ZrN7xD6vysNYe3NkT3w7s0hyphenhyphenIW8ZM16ZHIxMU3plZc5DgABgKSaOFQ0qnjRQ6D5qFYWZpy_K6x8NAnQeBM0e3w6lE/s1600/20170810_183951_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl9piz1k2FeGMgKOu5mrsMsFGUvvYYAS1AdIxby2psL4TnY55an0ZrN7xD6vysNYe3NkT3w7s0hyphenhyphenIW8ZM16ZHIxMU3plZc5DgABgKSaOFQ0qnjRQ6D5qFYWZpy_K6x8NAnQeBM0e3w6lE/s320/20170810_183951_001.jpg" width="320" /></a></div>
</li>
<li>Add the lemon slices and stir briefly.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggevPUr9PFPja0Z2DqqV_dK1U4vAktIMNAIkbmAiowfKoKtL_LevngBRZduU4rmIXVegJpr-ujnMNHxQz1vjMEOz5MN8tQGqYmM6Pr9qNQfEVfmVJ8IVui9FQL4u17-9BrBrwjEc6bWKON/s1600/20170810_184057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggevPUr9PFPja0Z2DqqV_dK1U4vAktIMNAIkbmAiowfKoKtL_LevngBRZduU4rmIXVegJpr-ujnMNHxQz1vjMEOz5MN8tQGqYmM6Pr9qNQfEVfmVJ8IVui9FQL4u17-9BrBrwjEc6bWKON/s320/20170810_184057.jpg" width="320" /></a></div>
</li>
<li>Add the reserved chicken drumsticks and stir to coat them with the sauce.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQqmiQ1jAc2u9SAXDhz6awca3OF9tiD6flr4w9u2PVSxYyj_PCgmd2lKOrRRk1au1vpY6GzR4km-K6t6iU4iM3y6CwUJBDJEtBBAEdpsxcGaxOvLFaqxZVM4J6R72MRtLfBwVJcg578aY/s1600/20170810_184200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQqmiQ1jAc2u9SAXDhz6awca3OF9tiD6flr4w9u2PVSxYyj_PCgmd2lKOrRRk1au1vpY6GzR4km-K6t6iU4iM3y6CwUJBDJEtBBAEdpsxcGaxOvLFaqxZVM4J6R72MRtLfBwVJcg578aY/s320/20170810_184200.jpg" width="320" /></a></div>
</li>
<li>Place a lid on the skillet and simmer the drumsticks on low heat for 15 minutes.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZ8nVEY6ToGl7_487AvfF8X0UQZMImjPjMamYgQuuuN-XQ5gHWezM9MkrSgqCMHPS9_IvkIQg5wUkoL41gW08wzP7qstCo1aLxPT_lX3m-31wesZ98woaRdMb7xz8nOyfYy4yPau_X1ql/s1600/20170810_190200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZ8nVEY6ToGl7_487AvfF8X0UQZMImjPjMamYgQuuuN-XQ5gHWezM9MkrSgqCMHPS9_IvkIQg5wUkoL41gW08wzP7qstCo1aLxPT_lX3m-31wesZ98woaRdMb7xz8nOyfYy4yPau_X1ql/s640/20170810_190200.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemony Chicklet</td></tr>
</tbody></table>
</li>
</ol>
</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-88967622705997651232017-08-03T00:25:00.004-07:002017-08-03T00:25:39.648-07:00Horse's Neck Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihljLGnR5YIwz-y3O-9dMXZTo3nY8qWHdAINlKhRD9I6yeo6vLppJG2S1mGsfIE9aPRPbgQZmzQ82yAhlsmhpqZN4Udbp4P9mn6_hpcpwB8bnky5HfDHdUSEqG-l_PjuKcKvdlGNlGK9QC/s1600/20170731_185130+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihljLGnR5YIwz-y3O-9dMXZTo3nY8qWHdAINlKhRD9I6yeo6vLppJG2S1mGsfIE9aPRPbgQZmzQ82yAhlsmhpqZN4Udbp4P9mn6_hpcpwB8bnky5HfDHdUSEqG-l_PjuKcKvdlGNlGK9QC/s400/20170731_185130+crop.jpg" width="400" /></a></div>
<br />
<br />
<br />
<b>The Ingredients (for 6 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>160 ml (or ⅔ cup) of brandy<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>15 ml (or 1 tablespoon) of soy sauce</li>
<li>2 g (or 1 teaspoon) of ground ginger</li>
<li>1.5 g (or ½ teaspoon) of finely ground white pepper</li>
<li>1 fillet of salmon (skin on), weighing approximately 900 g (or 2 lb)</li>
<li>1 lemon</li>
<li>45 g (or ¼ cup) of sugar-free sushi ginger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4YXE0VuXOl56VP57ZAEfi4gz6ZReCVo6wS2q600WtaNTN_Fmc7jQIGohZqahOynBh8TMkblEE8I82Tt8aQJnOCNP3Ybl67KL3i18qAZU6dROaTIdFz2bmPbtXxTCjzlloQ-HD2uVl5G8/s1600/20170730_161022.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4YXE0VuXOl56VP57ZAEfi4gz6ZReCVo6wS2q600WtaNTN_Fmc7jQIGohZqahOynBh8TMkblEE8I82Tt8aQJnOCNP3Ybl67KL3i18qAZU6dROaTIdFz2bmPbtXxTCjzlloQ-HD2uVl5G8/s320/20170730_161022.jpg" width="240" /></a></div>
</li>
<li>110 g (or 4 oz) of butter</li>
<li>cooking grade olive oil</li>
<li>120 ml (or ½ cup) of fluid from the sushi ginger bottle</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>In a small bowl or measuring cup, add the soy sauce, ground ginger, and white pepper to the brandy and stir to distribute evenly.</li>
<li>Rinse the salmon and place it in a Ziploc bag or similar receptacle.</li>
<li>Pour the brandy mixture over the salmon and close the container.</li>
<li>Marinate the salmon for at least 1 hour in the refrigerator.</li>
<li>Meanwhile, finely grate the zest off half of the lemon.</li>
<li>Finely chop the sushi ginger.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9w5YveKGvd2jEOH4VxhJ1vUP8h_oCi0D_EqeQnndm-GlODC96vGuqiEtQmPDRjv6tHZn25JFxSOf7L_u_zaPleR83fuXqOXh3jYexTD6YZIzipgMXBnqsiujg8zZBuVKv3gvjUORGysF/s1600/20170731_182046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9w5YveKGvd2jEOH4VxhJ1vUP8h_oCi0D_EqeQnndm-GlODC96vGuqiEtQmPDRjv6tHZn25JFxSOf7L_u_zaPleR83fuXqOXh3jYexTD6YZIzipgMXBnqsiujg8zZBuVKv3gvjUORGysF/s400/20170731_182046.jpg" width="400" /></a></div>
</li>
<li>About 15 minutes before serving the salmon, heat a large skillet over high heat.</li>
<li>Spray or brush the cooking surface lightly with olive oil.</li>
<li>When the oil is smoking, remove the salmon from its marinade (save the marinade for step 14) and place it, skin-side down, in the skillet.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNWHBGVQo-6_PorwU_Ucbib7BHVfeUO9TgWBeuELm9fKY1F0Z2E08KORLFWeaiZ8j6b35rGVVcgMVYJDaDPkjb1axNLEEaNq1KHLPt7nf9fk3-ft8sjpcvi_sBtMXICvXKrrANAmK8re9/s1600/20170731_181122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNWHBGVQo-6_PorwU_Ucbib7BHVfeUO9TgWBeuELm9fKY1F0Z2E08KORLFWeaiZ8j6b35rGVVcgMVYJDaDPkjb1axNLEEaNq1KHLPt7nf9fk3-ft8sjpcvi_sBtMXICvXKrrANAmK8re9/s400/20170731_181122.jpg" width="300" /></a></div>
</li>
<li>When the skin turns dark and crispy, turn the heat to low, cover the skillet, and continue to cook the salmon to the desired doneness (I prefer medium-rare).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnKsf7cTmvhyqSIXitQ4OY1W9nDUCsv6GBnZH2GbKouCvfrh4hYu6vgkKm6KOO-W7tFTTebedSSGdwh-fPyk8GZwm1yanhZ9ZVEFISy1wxWMh08NHHIua5Gum19B-vr6Oa8lbw6cmYyMi/s1600/20170731_182349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnKsf7cTmvhyqSIXitQ4OY1W9nDUCsv6GBnZH2GbKouCvfrh4hYu6vgkKm6KOO-W7tFTTebedSSGdwh-fPyk8GZwm1yanhZ9ZVEFISy1wxWMh08NHHIua5Gum19B-vr6Oa8lbw6cmYyMi/s320/20170731_182349.jpg" width="320" /></a></div>
</li>
<li>Remove the fish to a serving platter.</li>
<li>Place the butter into the skillet and allow it to melt over low heat.</li>
<li>Add the lemon zest and chopped ginger and stir for 2 minutes.</li>
<li>Add the marinade and ginger juice, and simmer until an emulsion is formed.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyL_RuGPVwFJ53L4AkVcr21cS7rNz1-b52b5g25xnooBQgLR3PN0OARugp5Dk5Rdm9X1RzQfpqSumoPfDi-Pv1Saig_iauvngVYlCMAXtsFoMtyY-l5ILNomHVnNDN5IfXUCZhDnXY-6N/s1600/20170731_184211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyL_RuGPVwFJ53L4AkVcr21cS7rNz1-b52b5g25xnooBQgLR3PN0OARugp5Dk5Rdm9X1RzQfpqSumoPfDi-Pv1Saig_iauvngVYlCMAXtsFoMtyY-l5ILNomHVnNDN5IfXUCZhDnXY-6N/s400/20170731_184211.jpg" width="400" /></a></div>
</li>
<li>Immediately pour the brandy-ginger sauce over the salmon fillet.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhII3B9DxqiOIrcHyHNR8fI8YU8tmEXURycxrWu4au5nCJkzE28G4JE43lhgM77mgKnaqSYDm3hKG4I3OZjgXHjNe-ShFGkBxi1ArEEjBt7VUWsx7alKWhvx_13Z9J3oynXo4Ow-livz2FT/s1600/20170731_190400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhII3B9DxqiOIrcHyHNR8fI8YU8tmEXURycxrWu4au5nCJkzE28G4JE43lhgM77mgKnaqSYDm3hKG4I3OZjgXHjNe-ShFGkBxi1ArEEjBt7VUWsx7alKWhvx_13Z9J3oynXo4Ow-livz2FT/s640/20170731_190400.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Horse's Neck Salmon with <a href="https://gourm-and-diabetic.blogspot.com/2013/05/cauliflower-nuggets.html">Cauliflower Nuggets</a> and <a href="https://gourm-and-diabetic.blogspot.com/2016/03/caraway-cabbage.html">Caraway Cabbage</a>, <span style="font-size: 13.6px;">also in this blog</span></td></tr>
</tbody></table>
</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
I altered an internet <a href="https://retiredncookin.wordpress.com/2010/05/28/grilled-salmon-with-brandy-marinade">recipe</a> for Grilled Salmon with Brandy Marinade, by eliminating ¾ cup of sugar and adding more ginger. The resulting sauce is tangy and actually complements the taste of the salmon more than the sweet sauce would.<br />
('Horse's Neck' is the name of a cocktail made from brandy and ginger ale with a twist of lemon.)</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com1tag:blogger.com,1999:blog-7290485765515888949.post-74830818364224972512017-07-31T12:22:00.001-07:002017-07-31T12:22:41.406-07:00A Perfect Pest-O<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1C2Dg6MfNAb8KWo87Kw1usrZkOatNNykJoKGgLfWKmhOoDkabepdDiyn1oZBwsdX43h_Vklx8rqpHSS4ScrFiOWepG-pml5Eh6VqjpHvBUctDpdovRGH4QLbMV5q0O-jhaurbEFSCmg5s/s1600/20170730_185019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1C2Dg6MfNAb8KWo87Kw1usrZkOatNNykJoKGgLfWKmhOoDkabepdDiyn1oZBwsdX43h_Vklx8rqpHSS4ScrFiOWepG-pml5Eh6VqjpHvBUctDpdovRGH4QLbMV5q0O-jhaurbEFSCmg5s/s320/20170730_185019.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdXn8lBQrYPUw1CPYP_fsfyBkXRjT_tclM8A-mcM5VyRPfYz29RaGbHU3UdFbSB837j4U0B_2WfAXVhsSwgI7c6ui0cjQKrMtY8NSyF_RynEE6IZEW0zhbr3K20dYOcSpvsCQBI84umsk/s1600/20170730_144010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1268" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdXn8lBQrYPUw1CPYP_fsfyBkXRjT_tclM8A-mcM5VyRPfYz29RaGbHU3UdFbSB837j4U0B_2WfAXVhsSwgI7c6ui0cjQKrMtY8NSyF_RynEE6IZEW0zhbr3K20dYOcSpvsCQBI84umsk/s200/20170730_144010.jpg" width="158" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6liiuNKX-VgpAnw6j_Es3CCxUCvguNoig1L4qP6ttafMyR4sSbAZhxsXwMYk9BJuJG5VRO6ohFIvgggOgrNa30HM7ow5DnVPbB5-XTd1WllOE1vMtnu30I7h4I2KCc9s-gS8PkqqKsTen/s1600/20170730_151527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6liiuNKX-VgpAnw6j_Es3CCxUCvguNoig1L4qP6ttafMyR4sSbAZhxsXwMYk9BJuJG5VRO6ohFIvgggOgrNa30HM7ow5DnVPbB5-XTd1WllOE1vMtnu30I7h4I2KCc9s-gS8PkqqKsTen/s200/20170730_151527.jpg" width="200" /></a></div>
<br />
<br />
<b>The Ingredients (for approximately 490 ml or 2 cups):</b><br />
<br />
<ul style="text-align: left;">
<li>110 g (or 4 oz) of basil sprigs</li>
<li>70 g (or 2½ oz) of Italian, or flat-leaf parsley</li>
<li>4 cloves of garlic, weighing approximately 20 g ( or ¾ oz)</li>
<li>3 g (or 1 teaspoon) of salt</li>
<li>1 g (or ½ teaspoon) of freshly ground black pepper</li>
<li>70 g (or ½ cup) of pignolia (pine nuts)</li>
<li>60 g (or ½ cup) of walnuts</li>
<li>240 ml (or 1 cup) of salad grade olive oil</li>
<li>55 g (or 2 oz) of a hard, aged cheese such as Parmigiano (I used Pecorino Romano)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4IXrEqr4RRJVfa-Vl3NR5WyHTGg9OopUsNd3lp5WTbO4yS7sg7FgSbpZnazcoAo6_CJDYrlyiefd-v9qt3lEDvtn1gdDSWu6TvJrO9gG-u2N8wNnemQ3af2B7S27jNLnz0cY2VOaiLvF/s1600/20170730_153027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1302" data-original-width="1600" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4IXrEqr4RRJVfa-Vl3NR5WyHTGg9OopUsNd3lp5WTbO4yS7sg7FgSbpZnazcoAo6_CJDYrlyiefd-v9qt3lEDvtn1gdDSWu6TvJrO9gG-u2N8wNnemQ3af2B7S27jNLnz0cY2VOaiLvF/s200/20170730_153027.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtJ6bvEW7d5IUocRru9HjaNzCpcuX7bTzpFz0z48JcQhY6POOhzBNyACH6DIWLOLzh93io6zYzOUnj7yhZ12StjPM8Ib9qH2FKDu9vKaW-Z28J0bjv-mz7lYuIB26kNTxkGncWOBbnNjG/s1600/20170730_152759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1543" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtJ6bvEW7d5IUocRru9HjaNzCpcuX7bTzpFz0z48JcQhY6POOhzBNyACH6DIWLOLzh93io6zYzOUnj7yhZ12StjPM8Ib9qH2FKDu9vKaW-Z28J0bjv-mz7lYuIB26kNTxkGncWOBbnNjG/s200/20170730_152759.jpg" width="192" /></a></div>
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<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<ol style="text-align: left;">
<li>Remove the leaves from the basil stalks and place them into the bottom of a food processor or blender. (Stalks may be saved and used to flavor broth or a casserole.)</li>
<li>Cut the large stems off the parsley, roughly chop the leaves, and place them on top of the basil.</li>
<li>Peel the garlic cloves and mash or crush them with the salt until they form a paste. Place the paste in the food processor.</li>
<li>Add the pepper, pignolias, and walnuts to the food processor.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif56nIQlM-7wvftqREqsTuBV6ClBER3BzB_2UVMM6v9Q43qhZts6zcl1IvtyhXJBUj5uj7wVKUmyBkNAHzv4pxMFrNmgTCrK7ww5WvvjCLpehLRbxZjsgkcalt8LCnOnMIozD5w9LSypx0/s1600/20170730_152334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif56nIQlM-7wvftqREqsTuBV6ClBER3BzB_2UVMM6v9Q43qhZts6zcl1IvtyhXJBUj5uj7wVKUmyBkNAHzv4pxMFrNmgTCrK7ww5WvvjCLpehLRbxZjsgkcalt8LCnOnMIozD5w9LSypx0/s320/20170730_152334.jpg" width="320" /></a></div>
</li>
<li>Fill a 1-cup measure with the olive oil.</li>
<li>Start the food processor on a medium setting and slowly pour the olive oil in through the feed tube as the herb mixture grinds.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKtKm-7MrshL3rpXgki0NdX2QSS_2BKycazyWiNlPVfnaq9bgl1h6VdtTOsmmX9AqXrBrdTfSc-uYUMAlBu2DwcXU82YxcXTRmUzqtZyK0UHjX0v-_DxgdA7Zilcw6F5igTmZPVCNXGcr/s1600/20170730_153842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKtKm-7MrshL3rpXgki0NdX2QSS_2BKycazyWiNlPVfnaq9bgl1h6VdtTOsmmX9AqXrBrdTfSc-uYUMAlBu2DwcXU82YxcXTRmUzqtZyK0UHjX0v-_DxgdA7Zilcw6F5igTmZPVCNXGcr/s320/20170730_153842.jpg" width="240" /></a></div>
</li>
<li>When the oil is all used up open the food processor and add the grated cheese.</li>
<li>Grind again, this time at highest speed, adding additional oil if necessary to produce a spoonable (but not quite pourable) sauce.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Store the pesto in the refrigerator with a tiny layer of salad grade olive oil across the top to prevent oxidation.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgU4Kdhzj30ylvcuxQc7YubFWXYs76vOhjYjLZhJp6Ec3CuQeGAGLWBN5kc06a3cBwIJq6cvjSlDkeIyP30P7y5vJg0XgR2TKoLQLpw0V1fAjkmwHo6mXJ5eOI9g81YrKqa6JX2jQWWpw/s1600/20170730_154708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgU4Kdhzj30ylvcuxQc7YubFWXYs76vOhjYjLZhJp6Ec3CuQeGAGLWBN5kc06a3cBwIJq6cvjSlDkeIyP30P7y5vJg0XgR2TKoLQLpw0V1fAjkmwHo6mXJ5eOI9g81YrKqa6JX2jQWWpw/s200/20170730_154708.jpg" width="150" /></a></div>
</li>
<li>To serve with pasta, cook the pasta (I used penne made from lentil flour) according to package instructions, but begin sampling at 5 minutes for doneness.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgdCGh2zM1tz3i9s8Zwd3hDjL_UClbo9Dsci1JjpRmG5h9ZqOT6OmvX0UdfElgo86_Tk0q1eNnacIB3xtXq9szzHZu2rXtLLkj-uzJAvX2H78LrG5SpQDEqOv84Kzhepm_kDNjxCQP3j5/s1600/20170730_154840_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgdCGh2zM1tz3i9s8Zwd3hDjL_UClbo9Dsci1JjpRmG5h9ZqOT6OmvX0UdfElgo86_Tk0q1eNnacIB3xtXq9szzHZu2rXtLLkj-uzJAvX2H78LrG5SpQDEqOv84Kzhepm_kDNjxCQP3j5/s200/20170730_154840_001.jpg" width="150" /></a></div>
</li>
<li>Drain the pasta and immediately add the desired amount of pesto to freshly boiled and very hot pasta. Stir immediately and continuously until the pesto coats every piece of pasta.</li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZj0qr6HIkFY8yUaVGHMRYQcun8YYJQof11dRFJERTEM1-LmkVSGoycQFARhm1QZi2HfS6t1JgMcZDp56IlWjb2x66ceZrV_94pV2qUAd_WtaTTwLITtCr16JM5-xfWYx-re5K6KG70D3/s1600/20170730_190624.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1126" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZj0qr6HIkFY8yUaVGHMRYQcun8YYJQof11dRFJERTEM1-LmkVSGoycQFARhm1QZi2HfS6t1JgMcZDp56IlWjb2x66ceZrV_94pV2qUAd_WtaTTwLITtCr16JM5-xfWYx-re5K6KG70D3/s400/20170730_190624.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penne and A Perfect Pest-O with <a href="https://gourm-and-diabetic.blogspot.com/2016/05/more-than-mouthful-meatballs.html">More-Than-a-Mouthful Meatballs</a>, <br />also in this blog</td></tr>
</tbody></table>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
Many years ago I was given an Italian pasta machine and cranked out many a wonderful batch of linguine, spaghetti, and lasagna. As with other kitchen appliances, the instruction manual came with suggestions for recipes. The Pesto Genovese on page 24 was the best I ever tasted, and I never altered anything about the recipe. However, I did black out the suggestion that, if fresh basil was unavailable Italian parsley and a small amount of dried basil could be substituted. No. And now I have my own plants, both sweet basil and Thai basil. When they need to be harvested my thoughts always turn to Pesto Genovese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHFCSZB__4-tAS2s2DHz9OPWt3AahdV2AOLRbOE4S1FnyrALWkzy80DwIkjMYg0IxQ1dor1CWu6GlgWkwQuGpE8pR6ugCmgwwaSTt3azi-ui_u1lUh3CUpr4bwZrtHg7NVwM5CEWUGPGp/s1600/20170730_145935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1185" data-original-width="1600" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHFCSZB__4-tAS2s2DHz9OPWt3AahdV2AOLRbOE4S1FnyrALWkzy80DwIkjMYg0IxQ1dor1CWu6GlgWkwQuGpE8pR6ugCmgwwaSTt3azi-ui_u1lUh3CUpr4bwZrtHg7NVwM5CEWUGPGp/s320/20170730_145935.jpg" width="320" /></a></div>
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Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-12782122656208022662017-07-26T12:05:00.000-07:002017-10-09T22:26:25.867-07:00Piele Purple<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6nreS-DW6ECpzZzM7KtnzAI7rYk68Gw6XVIad4VLIvNfVuwluK_JfAt_bhSPo3LOH6nJKhC8W-kzDYbL5vqwOvNDkYHQCQL02JkwWRLQU9IRD8G9fV3iaY3oLGH1TOfxCXYgeht89x-8/s1600/20170725_190556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6nreS-DW6ECpzZzM7KtnzAI7rYk68Gw6XVIad4VLIvNfVuwluK_JfAt_bhSPo3LOH6nJKhC8W-kzDYbL5vqwOvNDkYHQCQL02JkwWRLQU9IRD8G9fV3iaY3oLGH1TOfxCXYgeht89x-8/s400/20170725_190556.jpg" width="400" /></a></div>
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<br />
<b>The Ingredients (for 8 servings):</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGA9E0-1W-lYZZIRbPw4-4auIRzS1VV_sxkzIIZC0nbmWmS4AL0ncizDThqCt5_6tRpsPyG-90L5TEfdBYoajRUxF-Y_cgMade9KFYW3v65zc8HsG94pPbkp5w-zR0JdneiBxEazwCcQq/s1600/20170726_082243.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="979" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGA9E0-1W-lYZZIRbPw4-4auIRzS1VV_sxkzIIZC0nbmWmS4AL0ncizDThqCt5_6tRpsPyG-90L5TEfdBYoajRUxF-Y_cgMade9KFYW3v65zc8HsG94pPbkp5w-zR0JdneiBxEazwCcQq/s200/20170726_082243.jpg" width="121" /></a><br />
<ul style="text-align: left;">
<li>1 kg (or 2½ lb) of Okinawan sweet potatoes</li>
<li>350 ml (or 1½ cups) of coconut cream</li>
<li>30 ml (or 2 tablespoons) of fresh lime juice</li>
<li>8 g (or 1½ teaspoons) of salt</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol style="text-align: left;">
<li>Brush the skins of the potatoes thoroughly and steam them whole for at least 45 minutes (or the equivalent in a pressure cooker) until they are soft in the middle. (I use a bamboo skewer to pierce the biggest one.)</li>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpPSBP0t4DQYVffUGQeAM2mPg2hm0bbE1MZoXDQnOI5Cp1N5941K8qsR060u-ISd2OSdKOK3WcfDB5VdrkcmzDuuOj7MhepcWAhBoY5r7gVFFQnvedHPBS7kb6IuoGAgTFVKgvK3jB2RP/s1600/20170725_175004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpPSBP0t4DQYVffUGQeAM2mPg2hm0bbE1MZoXDQnOI5Cp1N5941K8qsR060u-ISd2OSdKOK3WcfDB5VdrkcmzDuuOj7MhepcWAhBoY5r7gVFFQnvedHPBS7kb6IuoGAgTFVKgvK3jB2RP/s320/20170725_175004.jpg" width="240" /></a></div>
<li>With a small paring knife, scrape off the skins of the potatoes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlqZtKIKhyAPeu5MaRMaazzp-Z0Ow-1850ruNTuUS5JIFOkgFSAvw0O5heU8SEfdnEmFaSc78SGOO94vzOsBhl6xSmj3n_mvLejjJJHtnrK4jNnUgfW1uLssLmvDnof4URlHJMiyAmel3/s1600/20170725_184604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlqZtKIKhyAPeu5MaRMaazzp-Z0Ow-1850ruNTuUS5JIFOkgFSAvw0O5heU8SEfdnEmFaSc78SGOO94vzOsBhl6xSmj3n_mvLejjJJHtnrK4jNnUgfW1uLssLmvDnof4URlHJMiyAmel3/s320/20170725_184604.jpg" width="320" /></a></div>
</li>
<li>Cut the potatoes into thick slices.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhft8Fpmfk9g8Ite4vMqHyVcqcB2OFRu2lZX843zjZbhyphenhyphen7nShug-3hsA2R_mqtkSiq_CqxWnhW04-3sFYkZo9o77ahpCPJVdYpVx7AVZfxSeXgjcUPE__916yzRYomcYsZO4gdOjlHA5Al-/s1600/20170725_184751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhft8Fpmfk9g8Ite4vMqHyVcqcB2OFRu2lZX843zjZbhyphenhyphen7nShug-3hsA2R_mqtkSiq_CqxWnhW04-3sFYkZo9o77ahpCPJVdYpVx7AVZfxSeXgjcUPE__916yzRYomcYsZO4gdOjlHA5Al-/s320/20170725_184751.jpg" width="240" /></a></div>
</li>
<li>Mash or process the potatoes with the coconut cream, lime juice, and salt until there are no large lumps of potato in the mash.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpUqUXx2LB9zpoy0zOlQUJSoz6OjXLR3EMmSHJwGPIgxxzuvO4YT5Iu8vKmr3stEJithfd9Z5lnZD5-YfxzZQYHWGHC7azulCXkSzXGJX3oSX4NwKVNcFdipZNm4oiqv2pNoDCmSopBIr/s1600/20170725_190024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpUqUXx2LB9zpoy0zOlQUJSoz6OjXLR3EMmSHJwGPIgxxzuvO4YT5Iu8vKmr3stEJithfd9Z5lnZD5-YfxzZQYHWGHC7azulCXkSzXGJX3oSX4NwKVNcFdipZNm4oiqv2pNoDCmSopBIr/s320/20170725_190024.jpg" width="240" /></a></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
If necessary, reheat the piele in the microwave before serving.</div>
</li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDX0YoBuO3TLfT35fdgGOoxOrrhQTZhidaBcrWV86HjpkgA0GJj5u-gpz2pJlMadjl8xuwPMxhbjOWlaBMWs5bZoSzF7S5bQ9aJC8zmJpllzn95tNbTQgZ22GXJj7cBhpmwqfUXBHVKcQQ/s1600/20170725_191800.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDX0YoBuO3TLfT35fdgGOoxOrrhQTZhidaBcrWV86HjpkgA0GJj5u-gpz2pJlMadjl8xuwPMxhbjOWlaBMWs5bZoSzF7S5bQ9aJC8zmJpllzn95tNbTQgZ22GXJj7cBhpmwqfUXBHVKcQQ/s640/20170725_191800.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piele Purple accompanies <a href="https://gourm-and-diabetic.blogspot.com/2016/03/pc-stout-corned-beef.html">*PC Stout Corned Beef</a> and <a href="https://gourm-and-diabetic.blogspot.com/2016/03/caraway-cabbage.html">Caraway Cabbage</a>, also in this blog</td></tr>
</tbody></table>
<li><b>The Story:</b></li>
</ol>
</div>
<div>
<b><br />
</b></div>
<div>
The Okinawan sweet potato is not a true potato, but a tuber in the <i>Convolvulaceae</i> family, a taxonomic category that also includes the morning glory. Its origin is in Central America, and it said to have been brought to Hawai'i by the Polynesians. It has a much lower glycemic index than most potatoes and other tubers despite its sweet taste. Piele is one of the ways that Hawaiians like to prepare this vegetable.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-55345004526543894262017-07-06T20:30:00.002-07:002017-07-06T20:30:27.787-07:00Snappier Grilling<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwagYqEG0HlxtChGhiUvqgX8fXImLvZt0rpyyroUUuC_ziU4CBoCuV2X9VFAzqFhA7ijZOtd_bzEFUtoJ3XJszlO_59BeiQJoUoom7BPhMpWIvIUzwGXDdchQs0al8bbSAaYzr9JRkL-r-/s1600/2016-05-11+19.24.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwagYqEG0HlxtChGhiUvqgX8fXImLvZt0rpyyroUUuC_ziU4CBoCuV2X9VFAzqFhA7ijZOtd_bzEFUtoJ3XJszlO_59BeiQJoUoom7BPhMpWIvIUzwGXDdchQs0al8bbSAaYzr9JRkL-r-/s640/2016-05-11+19.24.13.jpg" width="360" /></a></div>
<br />
<br />
<br />
<b>The Ingredients (for 4 servings):</b><br />
<br />
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E7bbEkOz4kJGIpniW2GD_DBMtnjmuwDDKcBqEc5QmtFnvEuFGab4eOgMoMGvQxCwdy3966k3hVdg24mkGx428Y_7N03JwJuPFB4aOzrKu7rCqrVH4kOTPC1u0kft8U6-9u9DjaOBRU_C/s1600/2016-05-11+17.57.01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E7bbEkOz4kJGIpniW2GD_DBMtnjmuwDDKcBqEc5QmtFnvEuFGab4eOgMoMGvQxCwdy3966k3hVdg24mkGx428Y_7N03JwJuPFB4aOzrKu7rCqrVH4kOTPC1u0kft8U6-9u9DjaOBRU_C/s320/2016-05-11+17.57.01.jpg" width="180" /></a>
<li>1 whole, fresh, cleaned snapper (or any local, fresh, mild flavored fish), weighing approximately 1.3 kg (or 3 lb)</li>
<li>120 ml (or ½ cup) of cooking grade olive oil</li>
<li>20 g (or 2½ teaspoons) of coarse sea salt (I used Maldon salt for its briny flavor)</li>
<li>2 lemons</li>
<li>4 to 6 sprigs of fresh thyme (or the equivalent amount of dried thyme)</li>
<li>4 g (or ½ tablespoon) of freshly ground black pepper</li>
<li>Salad grade olive oil</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcL_esvwjNoXrVA1Y4_vhTHAPwgL8wtuP9rCWxnHQulrvebOL-4bHu9Uvnb0QryavsJcAOpiDXr3HvkM3gY7d8jPBnaSoM1xBYxA1vPrEfTRrE4YF9ECDHh1KdNQgAOFMKoZse3ppy3B_/s1600/2016-05-11+18.57.43.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcL_esvwjNoXrVA1Y4_vhTHAPwgL8wtuP9rCWxnHQulrvebOL-4bHu9Uvnb0QryavsJcAOpiDXr3HvkM3gY7d8jPBnaSoM1xBYxA1vPrEfTRrE4YF9ECDHh1KdNQgAOFMKoZse3ppy3B_/s320/2016-05-11+18.57.43.jpg" width="180" /></a>
<li>Prepare a barbecue or gas grill to cook the fish at high heat.</li>
<li>Rinse the fish well, pat it dry, and place it on a large platter or similar receptacle that holds the whole fish.</li>
<li>Pour the cooking grade olive into and over the fish and rub it into the skin and into the abdominal cavity.</li>
<li>Sprinkle a little of the salt into the abdominal cavity and the remainder onto the outer skin.</li>
<li>Cut the lemons in quarters and take a thin slice from each of the quarters.</li>
<li>Place the lemon slices inside the abdominal cavity of the fish.</li>
<li>Stuff the thyme into the abdominal cavity—as much as will fit comfortably.</li>
<li>Sprinkle both sides of the fish with the pepper.</li>
<li>Baste the fish with the olive oil, then place it in a fish grilling basket if you have one.</li>
<li>Place it on the barbecue or grill.</li>
<li>Place the lemon quarters, one cut side down, around the fish on the barbecue or grill.</li>
<li>Turn the fish when the skin starts to crisp.</li>
<li>Turn the lemon quarters to grill the other cut surface and remove them when they are pleasantly roasted.</li>
<li>Check the fish on both sides of the spine for doneness and remove it as soon as the flesh is opaque down to the bone.</li>
<li>Remove the fish to a serving dish and drizzle it with salad grade olive oil. If you wish, sprinkle on a little more salt and any fresh thyme leaves that you might have left over.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWBE2OBEkcc77cJEVVoVpFFI6_MpcZlVm_l4kKNMPhPUALDDqABEcHTSZj4L-u0_H_zkrav0hv-z6hMbluRfH1UzzdbmyBgOlC2ZmX6Ta60Z1aEopF0sBtz3S7LG3Ls4lLbJzscXesLTn/s1600/20170706_085031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1048" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWBE2OBEkcc77cJEVVoVpFFI6_MpcZlVm_l4kKNMPhPUALDDqABEcHTSZj4L-u0_H_zkrav0hv-z6hMbluRfH1UzzdbmyBgOlC2ZmX6Ta60Z1aEopF0sBtz3S7LG3Ls4lLbJzscXesLTn/s200/20170706_085031.jpg" width="131" /></a></div>
</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b><br />
<b><br />
</b> Strangely, for a small island in the middle of the North Pacific, there is not an abundance of fresh local fish in the markets. Opakapaka, the Hawaiian name for pink snapper, is one of the few that we see regularly. So as not to be boring, I am always looking for new ways to cook opakapaka, and I came across a simple and simply delicious <a href="http://www.myrecipes.com/world-cuisine/greek-recipes/how-to-grill-fish-like-youre-on-a-greek-island">recipe</a> on the myrecipes.com website. It didn't hurt that it brought back memories of lunch in Santorini one beautiful autumn day several years ago. I changed the recipe very little here, and I have also made a variation using fillets of opakapaka when I couldn't get a whole fresh one. </div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-33890564204081384222017-07-04T00:39:00.000-07:002017-07-04T16:41:16.151-07:00*PC Vulcan Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPCbr00J-OxQzgH20JjuBMV-8msRsimWorRPKLWQYHzD8apQjrZWlCMeBpyehUQOa6PI_r9F__guQDKeojgEVc47tHTKdRJPMKSdAm9uV9MnqODWdlcQjGATMQMzEGhcLZRlEg291AnSr/s1600/20170625_200523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1600" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPCbr00J-OxQzgH20JjuBMV-8msRsimWorRPKLWQYHzD8apQjrZWlCMeBpyehUQOa6PI_r9F__guQDKeojgEVc47tHTKdRJPMKSdAm9uV9MnqODWdlcQjGATMQMzEGhcLZRlEg291AnSr/s640/20170625_200523.jpg" width="640" /></a></div>
<br />
*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 20.)<br />
<br />
<br />
<b>The Ingredients (for 6 servings):</b><br />
<br />
<ul style="text-align: left;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f5pTjOEHLsEm3YKw9ilF53twKGRdwJAG_jEYSNNOXET5IX69GOkYCoZhnu_7eTyRHBFTFJbS-cvu_m1kCABKb15JM1NJz37UqQ1wt9JyF8wnDZNLXMmoU5FkV1DFj7RAEu0wlIm_Q3bu/s1600/20170625_171412.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1079" data-original-width="1600" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f5pTjOEHLsEm3YKw9ilF53twKGRdwJAG_jEYSNNOXET5IX69GOkYCoZhnu_7eTyRHBFTFJbS-cvu_m1kCABKb15JM1NJz37UqQ1wt9JyF8wnDZNLXMmoU5FkV1DFj7RAEu0wlIm_Q3bu/s320/20170625_171412.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay6Lv8abTrf2ocsCRezrQF5PPx1u-Oj3HomvnwJgPwz2NrM2UrAg9vhjiqtoF9Dt5iqA-Mxy4b2HqGl361_51Tn3qpuJIZNIkaTLRS3uk2FNDQ34lOdKfnDmkm0sTBB6YJ2ndA1zDrdDK/s1600/2016-08-23+09.00.06.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay6Lv8abTrf2ocsCRezrQF5PPx1u-Oj3HomvnwJgPwz2NrM2UrAg9vhjiqtoF9Dt5iqA-Mxy4b2HqGl361_51Tn3qpuJIZNIkaTLRS3uk2FNDQ34lOdKfnDmkm0sTBB6YJ2ndA1zDrdDK/s200/2016-08-23+09.00.06.jpg" width="112" /></a>
<li>200 g (or 7 oz) of salt pork</li>
<li>1 medium onion, weighing approximately 350 g (or 12 oz)</li>
<li>2 to 5 carrots, weighing approximately 570 g (or 1¼ lb)</li>
<li>6 shallots, weighing approximately 170 g (or 6 oz)</li>
<li>4 garlic cloves, weighing approximately 20 g (or ¾ oz)</li>
<li>1 chicken, cut into serving-size pieces (or the equivalent weight of chicken legs or breasts)</li>
<li>8 g (or 1 tablespoon) of freshly ground black pepper</li>
<li>300 ml (or 1¼ cups) of white wine</li>
<li>230 g (or 1 cup) of French green lentils, preferably imported from the origin: Le Puy-en-Velay, Haute-Loire, France</li>
<li>240 ml (or 1 cup) of chicken broth, preferably home-made</li>
<li>15 g (or ½ oz) of fresh herbs, or the dried equivalent (I used rosemary, thyme, and bay leaves)</li>
<li>45 ml (or 3 tablespoons) of Dijon mustard</li>
<li>Cooking grade olive oil</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Dice the salt pork finely.</li>
<li>Cut the onion into 1-cm (or ⅜-inch) cubes.</li>
<li>Peel and slice the carrots into rounds.</li>
<li>Peel the shallots and slice them in half across the rings.</li>
<li>Peel and crush the garlic cloves or force them through a garlic press.</li>
<li>Tie the herbs together with a piece of string.</li>
<li>Cut the chicken into about 12 pieces: 2 wings, 2 drumsticks, 2 thighs, and 4 to 6 serving-size sections of breast. </li>
<li>Wash the chicken pieces, pat them dry, and season them with the black pepper.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUrRc6rlxksZMf79EE5V1FzbKrpy7javp6VqBvWRqxYsoGZnAdrA9JHReuE4EREekiEqjwp1XIvBTGsGTjzdNKov9o7LUqB6eq8l6om6X_25W8an7Xm8VEdwfwSb9MU9tcf8sXyMsk3g8/s1600/20170625_172932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUrRc6rlxksZMf79EE5V1FzbKrpy7javp6VqBvWRqxYsoGZnAdrA9JHReuE4EREekiEqjwp1XIvBTGsGTjzdNKov9o7LUqB6eq8l6om6X_25W8an7Xm8VEdwfwSb9MU9tcf8sXyMsk3g8/s400/20170625_172932.jpg" width="400" /></a></div>
</li>
<li>Place the base of the pressure cooker on the stove and add enough olive oil to thinly coat the bottom of the pan.</li>
<li>Heat the pan to medium, and add the salt pork.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizKZwwDGPJzhNxJURqjC3isqeE6NtQh9aeZwHrnFS7gw2diGdSq8Y_dDcWrl5TBsPpEvNr1uoj_LjDBCOATQhowjtNmYxjqVUx5TfszaNn-_qfbMxWgGND1n7r4g3YsSVzlz_czoMgwa5/s1600/20170625_171428_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizKZwwDGPJzhNxJURqjC3isqeE6NtQh9aeZwHrnFS7gw2diGdSq8Y_dDcWrl5TBsPpEvNr1uoj_LjDBCOATQhowjtNmYxjqVUx5TfszaNn-_qfbMxWgGND1n7r4g3YsSVzlz_czoMgwa5/s400/20170625_171428_001.jpg" width="400" /></a></div>
</li>
<li>Stir the salt pork frequently and cook until it turns a golden brown.</li>
<li>Remove the salt pork and set it aside.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfd3vTCHzR08MsIu2mnC8kVg2Woia6NFKN2uLOdnhwmDtvLjzQxX5ft6VKARxEfUODlD-n-wtXovdYYQroupuIISUAyA1QbzKgUmwu8CTwrbUkh636i4UvOiXeE2rjsWFk6TzlL_zuSUc/s1600/20170625_180947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfd3vTCHzR08MsIu2mnC8kVg2Woia6NFKN2uLOdnhwmDtvLjzQxX5ft6VKARxEfUODlD-n-wtXovdYYQroupuIISUAyA1QbzKgUmwu8CTwrbUkh636i4UvOiXeE2rjsWFk6TzlL_zuSUc/s400/20170625_180947.jpg" width="400" /></a></div>
</li>
<li>Pour off all you can of the rendered pork fat and return the pan to the stove.</li>
<li>If necessary, add a little more olive oil then place the onion, carrot, and shallot into the pan and stir frequently until the onion is translucent.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Add the garlic and stir frequently until it starts to smell toasty.</li>
<li>Remove the vegetables and set them aside.</li>
<li>Add the chicken pieces, skin-side down, to the pan and allow them to brown for several minutes before turning them and browning them on the other side also.</li>
<li>Add the wine, and scrape the bottom of the pan with a wooden spoon to deglaze. </li>
<li>Add the lentils, salt pork, vegetables, chicken broth, herbs, and about one-third of the mustard and stir briefly.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbL8R5FyynF0AtcaiIyg7sF0rxQYkV3-FwQIUSq0N_AjulglMW5aC_dzd1u9uYH20Yk2prw4ovGrB_TBGClypT43WCLGMIYeGiwXSitghHEkqeSYXsh_OnaQJZTP5tPPkTrin_KrQPlmb/s1600/20170625_172606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbL8R5FyynF0AtcaiIyg7sF0rxQYkV3-FwQIUSq0N_AjulglMW5aC_dzd1u9uYH20Yk2prw4ovGrB_TBGClypT43WCLGMIYeGiwXSitghHEkqeSYXsh_OnaQJZTP5tPPkTrin_KrQPlmb/s400/20170625_172606.jpg" width="400" /></a></div>
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</li>
<li>Following manufacturer's instructions, cover the pressure cooker and cook the chicken at high pressure (100 kPa, or 15 psi) for 12 minutes.</li>
<li>Following manufacturer's instructions, reduce pressure as quickly as possible.</li>
<li>Remove the lid, and return the pressure cooker base to medium heat on the stove; simmer the mixture for about 5 minutes to reduce and thicken the liquid.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQfhPHGa7LNvenraDjj6HhPIVAX1hqU9AykizEhoaNl40MgjBDm62r_d72dqMCS9TM_DMcsB0DOh8SQmIcK0RyjI7-YsAFrRjP3hj1C-ZOkLUCTvAVSbGx3Efw1fC4RzhF06ieijzIMS9/s1600/20170625_183831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQfhPHGa7LNvenraDjj6HhPIVAX1hqU9AykizEhoaNl40MgjBDm62r_d72dqMCS9TM_DMcsB0DOh8SQmIcK0RyjI7-YsAFrRjP3hj1C-ZOkLUCTvAVSbGx3Efw1fC4RzhF06ieijzIMS9/s400/20170625_183831.jpg" width="400" /></a></div>
</li>
<li>Remove the herbs and add the remainder of the mustard, stirring to distribute it evenly.</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
This is an adaptation of a <a href="http://www.taste.com.au/recipes/french-braised-chicken-lentils/3607102d-f382-4349-b98d-f3a83fa1263a">recipe</a> by Katrina Woodman on taste.com.au.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-64925708797091650212017-06-16T11:17:00.000-07:002017-06-16T11:17:50.942-07:00*PC Artichauts Vinaigrettes<div dir="ltr" style="text-align: left;" trbidi="on">
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*Pressure Cooker</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFbwd_Yxhc-wVkTvUs0epC3NmWEVWZ_YOh_9YEs_eLQBtGRPvQUk_OGq6ZcoPXHNHQGgT2BP8WMpTnPZef3somxVBMLIEMy4rd4ygHiBo20xUjq3sX78wlRa07qdp89-b-mpkz4fOJ9cf/s1600/20170614_163309+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1228" data-original-width="1600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFbwd_Yxhc-wVkTvUs0epC3NmWEVWZ_YOh_9YEs_eLQBtGRPvQUk_OGq6ZcoPXHNHQGgT2BP8WMpTnPZef3somxVBMLIEMy4rd4ygHiBo20xUjq3sX78wlRa07qdp89-b-mpkz4fOJ9cf/s640/20170614_163309+crop.jpg" width="640" /></a></div>
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<br />
<br />
<b>Menu Notes:</b><br />
<br />
<ul style="text-align: left;">
<li>The smaller the artichoke, the shorter the time in the pressure cooker. I don't like to use artichokes much smaller than 10 to 12 oz because trimming them takes so long that I'd rather do just one big one per person.</li>
<li>Large artichokes can be carefully cut in half vertically after they have cooled, and the chokes scraped out with a table knife or spoon. That way, 4 artichokes can serve 8 people.</li>
</ul>
<br />
<br />
<b>The Ingredients (for 4 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>1 lemon</li>
<li>4 jumbo artichokes, each weighing approximately 350 g (or 12 oz)</li>
<li>2 g (or 1 teaspoon) of powdered garlic</li>
<li>8 g (or 1 teaspoon) of salt</li>
<li>35 ml (or 2½ tablespoons) of balsamic vinegar</li>
<li>120 ml (or ½ cup) of cooking grade olive oil</li>
<li>(or ½ teaspoon) of freshly ground black pepper</li>
<li>5 cloves of garlic, weighing approximately 20 g (or ¾ oz)</li>
<li>5 bay leaves</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Wash the lemon, halve it, and put it aside.</li>
<li>Remove the stems from each artichoke immediately below the outermost leaves, making a flat surface for each one to stand on.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqui5Ic3HAIwc1ho5EMbOlauwRaTXTbEoNh86U4eUO9erCp6NbLWKRKG2QVhFjyveYd36TpWo4NXVd3QJLAVqgxBBmftKUwQIasyUkfz_h5u6-TOfGgap_XEjDDNPqsQ0YK7e3aOr4Swxu/s1600/20170614_161553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqui5Ic3HAIwc1ho5EMbOlauwRaTXTbEoNh86U4eUO9erCp6NbLWKRKG2QVhFjyveYd36TpWo4NXVd3QJLAVqgxBBmftKUwQIasyUkfz_h5u6-TOfGgap_XEjDDNPqsQ0YK7e3aOr4Swxu/s320/20170614_161553.jpg" width="320" /></a></div>
<li>Pull or cut off all of the outer leaves that are less than three-quarters the height of the artichoke, and trim the base of their stubs.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWKp7NzN30wqfjl7F04oma8T-W5Zut-blP7y_bkrHSO4R3yqFXJ5i8_cEzHcWadOitEMdCsQY2rcPlcZ8GSnDy0XFj_99iKR_B0cRmOo72ZXh7geld9X5kYK0sx-z6v3XqUG0qnlC1vZr/s1600/20170614_161830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWKp7NzN30wqfjl7F04oma8T-W5Zut-blP7y_bkrHSO4R3yqFXJ5i8_cEzHcWadOitEMdCsQY2rcPlcZ8GSnDy0XFj_99iKR_B0cRmOo72ZXh7geld9X5kYK0sx-z6v3XqUG0qnlC1vZr/s320/20170614_161830.jpg" width="320" /></a></div>
<li>Rub the cut surfaces with one piece of the cut lemon.</li>
<li>Turn each artichoke on its side and cut off the top one-quarter of the artichoke. Using kitchen shears, cut off the thorny tops of any leaves that escaped the cut.</li>
<li>Rub the cut surfaces with the same piece of lemon.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0Ce-zqsrf1jrJAxltoP3-cqyusWQYJFdjms_R2IhJG7WbfkIU10BecWL9KVq0egKX23xhUnYN2XT7Mz18jtg8OIAHCWgmXoQ5-tEUli2bsv5QJHTQfjeiINfU6NC8uAsxKiT98YpXjTy/s1600/20170614_161946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0Ce-zqsrf1jrJAxltoP3-cqyusWQYJFdjms_R2IhJG7WbfkIU10BecWL9KVq0egKX23xhUnYN2XT7Mz18jtg8OIAHCWgmXoQ5-tEUli2bsv5QJHTQfjeiINfU6NC8uAsxKiT98YpXjTy/s320/20170614_161946.jpg" width="320" /></a></div>
<li>With your thumbs, pull all of the leaves outward from the center of the artichoke so that there is space between the layers. Inspect for and remove any insects or dirt that may be there.</li>
<li>Stand the artichokes in the bottom of the pressure cooker.</li>
<li>Squeeze the juice out of both pieces of lemon, and cut the skin into 4 pieces.</li>
<li>Drizzle the lemon juice evenly into the artichokes, and place the lemon peels around the bottom of the pressure cooker.</li>
<li>Sprinkle one-quarter of the powdered garlic over each artichoke.</li>
<li>Sprinkle one-quarter of the salt over each artichoke.</li>
<li>Drizzle 7 ml (or ½ tablespoon) of balsamic vinegar into each artichoke and pour the remainder into the center of the pressure cooker.</li>
<li>Drizzle 20 ml (or 1½ tablespoon) of olive oil into each artichoke and pour the remainder into the center of the pressure cooker.</li>
<li>Peel the garlic cloves and distribute them around the bottom of the pressure cooker.</li>
<li>Place a few bay leaves in the bottom of the pressure cooker.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4RufLYMNERc2g0-CHNj_t8h4mN80FjvYW3qxpIg4QqhLExv8Him0u_Fw50DazBe_N4Syra9w0Y0pGyp_qgi6m6brbmUklhkZR4BVBvEluxusTPMgQmXF3UYNrFnUIAU0EnSD2B8jLaX6/s1600/20170614_165940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4RufLYMNERc2g0-CHNj_t8h4mN80FjvYW3qxpIg4QqhLExv8Him0u_Fw50DazBe_N4Syra9w0Y0pGyp_qgi6m6brbmUklhkZR4BVBvEluxusTPMgQmXF3UYNrFnUIAU0EnSD2B8jLaX6/s320/20170614_165940.jpg" width="320" /></a></div>
<li>Pour 240 ml (or 1 cup) of water into and around the artichokes in the pressure cooker.</li>
<li>Place the lid on the pressure cooker and, following the manufacturer's instructions, cook the artichokes at high pressure (100 kPa, or 15 psi) for 13 minutes, then use the recommended method to reduce the pressure as quickly as possible.</li>
<li>Remove the artichokes to a serving platter and, if necessary, boil down the liquid in the bottom of the pressure cooker.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vLMo8MaEEdiF_dm-q9s90TIuEKwcRgxiN7cBwUvoRwH1AgwP7PzaucJRZ838AuhXusmEATpfMAJQmqUkEIROWNej_epllkS-qhS_aSSvsu5qdKeatSgqCSrS2ub5z9dePzpOPLfLAhjv/s1600/20170614_173346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vLMo8MaEEdiF_dm-q9s90TIuEKwcRgxiN7cBwUvoRwH1AgwP7PzaucJRZ838AuhXusmEATpfMAJQmqUkEIROWNej_epllkS-qhS_aSSvsu5qdKeatSgqCSrS2ub5z9dePzpOPLfLAhjv/s320/20170614_173346.jpg" width="320" /></a></div>
<li>Cool the liquid, strain it, and either pour it over the cooked artichokes or serve it on the side.</li>
<li>Provide empty bowls on the table for the inedible undersides of the leaves and the aptly named chokes.</li>
</ol>
</div>
<b>The Story:</b><br />
<div>
<b><br />
</b></div>
<div>
I ate my first steamed artichoke in my mid-twenties, at a friend's house in San Francisco. I was fascinated by the ritual of tearing off one leaf at a time, dipping in mayonnaise, raking the soft meat off with my teeth, working it down to the choke, shelling out the choke with a knife, and finally reaching the toothsome heart. I liked everything, even the mayonnaise. When I started cooking them myself, I wanted to add condiments during the steaming process, and for years half-boiled, half-steamed them in lemony water with some oil added. This transferred wonderfully to a pressure cooker method, because minimal water is necessary for the cooking, and flavors—of course I added more—are more easily absorbed by the vegetable.<br />
<br />
<div style="text-align: center;">
<span style="font-size: 13.6px;">Artichaut Vinaigrette with my </span><a href="https://gourm-and-diabetic.blogspot.com/2015/04/turkey-gobbler.html" style="font-size: 13.6px;">Turkey Gobbler</a><span style="font-size: 13.6px;">, also on this blog</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdTAzgR2GZXieUA9JD59MlpgAJy-bfmKGsqMhWDz5qN_U8kemmGGndHvRGdJLx4Lzdi5N6kJlLZ0eWpU294hPsjfPPgEyfCmF86Ogaja2a4iXbCH3BkK26R3fmqeRYIrvLzmmzEKL8QyG/s1600/20170614_215234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdTAzgR2GZXieUA9JD59MlpgAJy-bfmKGsqMhWDz5qN_U8kemmGGndHvRGdJLx4Lzdi5N6kJlLZ0eWpU294hPsjfPPgEyfCmF86Ogaja2a4iXbCH3BkK26R3fmqeRYIrvLzmmzEKL8QyG/s640/20170614_215234.jpg" width="640" /></a></td></tr>
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Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-31636457473423137462017-06-05T12:06:00.000-07:002021-09-21T22:41:10.486-07:00Grill It<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1glcd4chsdMr7CIOKRnKHgzGl5eIN6SkYUylqiMs8_PD80zeL04bkFURJ1WYhAREtrAQD50oljknfWe7QBzesiuxPykrA8WAhkIafdAUcDlnD8er_rp_xgvFQjyy21AWp9VnCmkxYHgk/s1600/20170604_184751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1glcd4chsdMr7CIOKRnKHgzGl5eIN6SkYUylqiMs8_PD80zeL04bkFURJ1WYhAREtrAQD50oljknfWe7QBzesiuxPykrA8WAhkIafdAUcDlnD8er_rp_xgvFQjyy21AWp9VnCmkxYHgk/s640/20170604_184751.jpg" width="360"></a></div>
<br>
<b>The Ingredients (for 4 servings):</b><br>
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUS0Tun-Z30h_Bv-DN-3wRx5zIp_kBs10QCtDSlzP4nvzpG7wm8QsdDCJS-eI0AJMKmcDY9hhhiRfrgLIxuT_xrscthSxDskC_EmvmVhL6cCyQZoBSheeYaNHOLQmVzZKNMrtsxEBdtch/s1600/20170604_172136_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUS0Tun-Z30h_Bv-DN-3wRx5zIp_kBs10QCtDSlzP4nvzpG7wm8QsdDCJS-eI0AJMKmcDY9hhhiRfrgLIxuT_xrscthSxDskC_EmvmVhL6cCyQZoBSheeYaNHOLQmVzZKNMrtsxEBdtch/s320/20170604_172136_001.jpg" width="320"></a>
<li>6 pieces of dried tomato, weighing approximately 15 g (or ½ oz)</li>
<li>120 ml (or ½ cup) of mayonnaise, preferably an olive oil-based product</li>
<li>15 ml (or 1 tablespoon) of soy sauce (or equivalent seasoning)</li>
<li>15 ml (or 1 tablespoon) of lemon juice</li>
<li>stevia equivalent of 5 g (or 1 teaspoon) of sugar</li>
<li>2 heads of Romaine lettuce</li>
<li>20 to 24 cherry tomatoes</li>
<li>8 anchovies</li>
<li>15 g (or 2 tablespoons) of capers</li>
<li>cooking grade olive oil</li>
<li>salt</li>
<li>pepper</li>
</ul>
<br>
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b><br>
<br>
<ol style="text-align: left;">
<li>At least 1 hour before assembling the salad, place the dried tomato into a measuring cup and fill it to the 1-cup mark with boiling water.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc8jJ-fbTX9JvMCZ5MW_d4ynFlA6FYyCftYlV_-KKsx9md5d7KzgZEJj3pKYpA-_O87KP9s3069qzjlPxMyTRn1pZoNp10e8zxzxseBXDR18z3Rt2Ys-rBI0dpbFfVuWManWeP_NGLoXf/s1600/20170604_171020_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc8jJ-fbTX9JvMCZ5MW_d4ynFlA6FYyCftYlV_-KKsx9md5d7KzgZEJj3pKYpA-_O87KP9s3069qzjlPxMyTRn1pZoNp10e8zxzxseBXDR18z3Rt2Ys-rBI0dpbFfVuWManWeP_NGLoXf/s320/20170604_171020_001.jpg" width="320"></a></div>
</li>
<li>When it has cooled, place the tomatoes and their soaking water into a blender or food processor and purée it.</li>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7NrFjni8mJZAc25KB351bVgDMt6eVrFZbZcSUxkU6GEp7S_uA1aYl4p61C6Ci1fFrb6KfvFGSyIgtRcOv-AlbdOVjkg1wELQzNgVHbyAuIUPPSmyo2-6HqlzT3GVyYwJLa-_h56MZarE/s1600/20170604_172841_001.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7NrFjni8mJZAc25KB351bVgDMt6eVrFZbZcSUxkU6GEp7S_uA1aYl4p61C6Ci1fFrb6KfvFGSyIgtRcOv-AlbdOVjkg1wELQzNgVHbyAuIUPPSmyo2-6HqlzT3GVyYwJLa-_h56MZarE/s320/20170604_172841_001.jpg" width="180"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwJObf3sGl6X-HwhtkOR7xGQvthrx3Mlgoi1wFiTWaE99o3iOCqsjTrdV_dk_pff-V2o3PTMDp7DDC54UJVRtZgXvzXy120AD8_7_qyVz2bZysfOhH5wzQqmdmFyOeCQkvUNtz7KuZyqF/s1600/20170604_173010.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwJObf3sGl6X-HwhtkOR7xGQvthrx3Mlgoi1wFiTWaE99o3iOCqsjTrdV_dk_pff-V2o3PTMDp7DDC54UJVRtZgXvzXy120AD8_7_qyVz2bZysfOhH5wzQqmdmFyOeCQkvUNtz7KuZyqF/s320/20170604_173010.jpg" width="180"></a></div>
<li>In a 2-cup measuring cup or similar receptacle, place the mayonnaise, soy sauce, lemon juice, stevia, and 60 ml (or 4 tablespoons) of the tomato purée.</li>
<li>Whisk the mayonnaise mixture with a fork until it is completely homogeneous.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq1BMDMDSKbL6dgbIcn6B6ReEVf93v_HoAGJPZb64DsubEAl-D7X9xMV1Zn51ByP9WSmsMdtxzDltcEkqsW15Eo0TQ8T52t-VsqLiYT0nBnS6pkj5-XcvUFtHBtRNB77dTb6omW0iLF_a/s1600/20170604_183837_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq1BMDMDSKbL6dgbIcn6B6ReEVf93v_HoAGJPZb64DsubEAl-D7X9xMV1Zn51ByP9WSmsMdtxzDltcEkqsW15Eo0TQ8T52t-VsqLiYT0nBnS6pkj5-XcvUFtHBtRNB77dTb6omW0iLF_a/s320/20170604_183837_001.jpg" width="180"></a></div>
</li>
<li>Trim the stem ends of the Romaine lettuces then cut them in half lengthwise.</li>
<li>Rinse them gently, then shake each half to remove as much water as possible.</li>
<li>Lightly salt and pepper the cut surfaces of the lettuce.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7LF-BywC1O1EzVwZ9Nz4j6d0p8oVvPVzPMQC6LkeL1-_h0fbLUnskDS6rV_2RZdU8iLHI5oiX-mzGxo7ulCBU9yjBYPJLM_Pln6z32Y3lO4DgjwM1ftPKXqbcp0LvIc5ZYdNUhYjEuWl/s1600/20170604_181915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="964" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7LF-BywC1O1EzVwZ9Nz4j6d0p8oVvPVzPMQC6LkeL1-_h0fbLUnskDS6rV_2RZdU8iLHI5oiX-mzGxo7ulCBU9yjBYPJLM_Pln6z32Y3lO4DgjwM1ftPKXqbcp0LvIc5ZYdNUhYjEuWl/s320/20170604_181915.jpg" width="192"></a></div>
</li>
<li>Brush or spray a light coating of olive oil onto a griddle or a large skillet, and place it on high heat.</li>
<li>When the oil is smoking, place the lettuce halves, cut side down, onto the griddle and leave them there for 2 minutes. If you are using a cast-iron griddle you can turn the heat off after 1 minute.</li>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUpghRiW-5Fr21hFYLXFKjeVVPdrYeEjOuowCiyJ4u2BxoD4Gk8HYfCBjebXz3jFgzAj6MprWRS1e7jDH8i1x8s25t2h8P9tgfF2X1uo54gYDi8W7KcGDbTacLEuGVk5dHTSRpW2jg5iQ/s1600/20170604_182001.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUpghRiW-5Fr21hFYLXFKjeVVPdrYeEjOuowCiyJ4u2BxoD4Gk8HYfCBjebXz3jFgzAj6MprWRS1e7jDH8i1x8s25t2h8P9tgfF2X1uo54gYDi8W7KcGDbTacLEuGVk5dHTSRpW2jg5iQ/s320/20170604_182001.jpg" width="180"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWwqAuXToLVUBgQFHBbz2-aEXQyoCU-kdb1yjKDtdK9qrcOVYRQ4a_1blcm1PfrFAPaCk2Pi9lTNELIKbvleQoxP9eGX5eM_2scDoLoBilXr2zm3QXjkZmiXCPxivaObTUqN5oLwwx_Dy/s1600/20170604_182024.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWwqAuXToLVUBgQFHBbz2-aEXQyoCU-kdb1yjKDtdK9qrcOVYRQ4a_1blcm1PfrFAPaCk2Pi9lTNELIKbvleQoxP9eGX5eM_2scDoLoBilXr2zm3QXjkZmiXCPxivaObTUqN5oLwwx_Dy/s320/20170604_182024.jpg" width="180"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5d0-t2OsfjVYEUmsxpvh8H0Nut-1L8BrR_5I-N7wohaYx4xHj5y4v58YPIWO6P-sbEc0pMqKVyyNqOuXI-s6Cez9T7OMyV0lFk17XSnKKWC0pK0a_N5E84Z3CQvM6dHsCbb5Sfx-sRYy/s1600/20170604_182400.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5d0-t2OsfjVYEUmsxpvh8H0Nut-1L8BrR_5I-N7wohaYx4xHj5y4v58YPIWO6P-sbEc0pMqKVyyNqOuXI-s6Cez9T7OMyV0lFk17XSnKKWC0pK0a_N5E84Z3CQvM6dHsCbb5Sfx-sRYy/s320/20170604_182400.jpg" width="180"></a></div>
<li>Remove the lettuce halves and place them, cut side up, into a serving platter. </li>
<li>Place 2 anchovies on each lettuce half, sprinkle the anchovies over them, and arrange the tomatoes on and around the lettuce halves.</li>
<li>Drizzle the salad dressing over the lettuce halves.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIRuBzj8QTylNlFrrgpFeEjn5tDxnLkKqjzeYlD9JZpTVxsC2XXwdlLJE-bI9kxCT7C6HjgM04EADK_SgEcyMbndu5kjTRY8ajMgq2CBvrW4kipZ_UMH2_qUCsyOCOl6dnsnxsfjpsJVX/s1600/20170604_184806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIRuBzj8QTylNlFrrgpFeEjn5tDxnLkKqjzeYlD9JZpTVxsC2XXwdlLJE-bI9kxCT7C6HjgM04EADK_SgEcyMbndu5kjTRY8ajMgq2CBvrW4kipZ_UMH2_qUCsyOCOl6dnsnxsfjpsJVX/s400/20170604_184806.jpg" width="225"></a></div>
</li>
</ol>
</div>
<div>
<br></div>
<br>
<br>
<br></div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-43681819666126802272017-06-04T11:38:00.000-07:002018-01-19T08:47:45.279-08:00Riced and Spiced Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pyJFn8SuI-6jlrCw66sTj5aj_FYVuE8W2AfWozAaTgYvoWwSBAR3IT6z9G1QdA8GL4hAx_Wu3UMUm-HxozhUpAqXjPbt14Gn1uP4LyiOEibId1pGDvihNinD1CK-S_IgvDPZYgBlkTLq/s1600/20170603_190901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pyJFn8SuI-6jlrCw66sTj5aj_FYVuE8W2AfWozAaTgYvoWwSBAR3IT6z9G1QdA8GL4hAx_Wu3UMUm-HxozhUpAqXjPbt14Gn1uP4LyiOEibId1pGDvihNinD1CK-S_IgvDPZYgBlkTLq/s640/20170603_190901.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Riced and Spiced Cauliflower with lamb and vegetable kebab</td></tr>
</tbody></table>
<b>The Ingredients (for 6 servings):</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHHY44bP_uuUxh0ccyhGV7jWCcQ4fEA6oow_W0G97Tdj1f84dirIdp8vh76rYvUPPg1p4ETRDE6g6ehX3F31ptyzxV0vHk7hJhpXd0JqX3fCHmAiHeiZ7WvzBroLJk-0NP8h3ykyjJ2b8/s1600/20170603_175606.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHHY44bP_uuUxh0ccyhGV7jWCcQ4fEA6oow_W0G97Tdj1f84dirIdp8vh76rYvUPPg1p4ETRDE6g6ehX3F31ptyzxV0vHk7hJhpXd0JqX3fCHmAiHeiZ7WvzBroLJk-0NP8h3ykyjJ2b8/s200/20170603_175606.jpg" width="112" /></a></div>
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDilkh24eVnIthDpGjkrKoYTn_WuS__FK_zRoNE2ZkCEZwVyQGvFoj61lNInPoKyzFPJGpGq0YbJTobSPMEfoQKJyGp1kZC9s89Arxf-TWP-TvAHWB_f96xXrcQrUbo9YmTU7KVY_S88s/s1600/20170603_165445+crop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1257" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDilkh24eVnIthDpGjkrKoYTn_WuS__FK_zRoNE2ZkCEZwVyQGvFoj61lNInPoKyzFPJGpGq0YbJTobSPMEfoQKJyGp1kZC9s89Arxf-TWP-TvAHWB_f96xXrcQrUbo9YmTU7KVY_S88s/s200/20170603_165445+crop.jpg" width="156" /></a>
<li>5 sprigs of basil</li>
<li>1 bunch of cilantro</li>
<li>110 g (or 4 oz) of onion</li>
<li>0.7 kg (or 1½ lb) of cauliflower florets</li>
<li>30 ml (or 2 tablespoons) of sesame oil</li>
<li>60 g (or ½ cup) of raw sesame seeds</li>
<li>15 ml (or 1 tablespoon) of rice wine vinegar</li>
<li>15 ml (or 1 tablespoon) of Asian fish sauce</li>
<li>2 small cans of coconut cream, approximately 320 ml (or 11 oz)</li>
<li>8 g (or 1 tablespoon) of no-salt lemon pepper such as Lawry's</li>
<li>3 g (or ½ tablespoon) of powdered cardamom</li>
<li>3 eggs</li>
<li>15 ml (or 1 tablespoon) of Tabasco</li>
<li>80 g (or 2½ oz) of frozen peas</li>
</ul>
<div>
</div>
<b>The Method:</b><br />
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQ1M4rKUb5UVYsPpLsGDze9NjICfQHUtHkHQBVhAunPFn6RjrWFuuI-588-5StUPiKNNdcA1OTuuhyphenhyphenAXox4Nd0W0QXsFIobrXgWY9l0X0229YKDoU6zz65OC59KWmeKV6ITV84uwtEEOQ/s1600/20170603_170110.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQ1M4rKUb5UVYsPpLsGDze9NjICfQHUtHkHQBVhAunPFn6RjrWFuuI-588-5StUPiKNNdcA1OTuuhyphenhyphenAXox4Nd0W0QXsFIobrXgWY9l0X0229YKDoU6zz65OC59KWmeKV6ITV84uwtEEOQ/s320/20170603_170110.jpg" style="cursor: move;" width="180" /></a>
<li>Remove the basil leaves from the stems and put them aside. Chop the tender part of the basil stems finely.</li>
<li>Chop the cilantro finely and put it aside.</li>
<li>Dice the onion finely.</li>
<li>Roughly slice the cauliflower florets and tender stalks then place them in a food processor or similar machine, using more than one batch if necessary.</li>
<li>Pulse the food processor so as to chop the cauliflower into rice-like pieces.</li>
<li>Heat the sesame oil in a skillet over high heat and stir-fry the riced cauliflower with the basil stems and onion for approximately 6 minutes, until the cauliflower releases most of its moisture and starts to turn slightly brown.</li>
<li>Reduce the heat to medium and add the sesame seeds, stir-frying for another 3 minutes.</li>
<li>Reduce the heat to medium-low and stir in first the rice wine vinegar and then the fish sauce so that both are thoroughly mixed with the cauliflower.</li>
<li>Stir in the coconut cream, cilantro, lemon pepper, and cardamom, stir-frying until almost all of the liquid is absorbed and/or evaporated.</li>
<li>Whisk the eggs together with the Tabasco sauce in a bowl.</li>
<li>Return the skillet to high heat, and add the egg mixture, reserved basil leaves, and frozen peas, stirring constantly and swiftly until the egg is incorporated and cooked thoroughly in approximately rice-size morsels.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMRfrjW_YkuodpnkugaGjwydVs0yQE8hJqFY3AXSMId4-H5aJv4YL42Usr_bfL27Di55l-CgsW3Uqjch5Ic1LV-y9YfpC4MYY39CdDmHPUOEIvKwVoqqpvspZYTg7GQwKad-WmI8ncyoK/s1600/20170603_174318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMRfrjW_YkuodpnkugaGjwydVs0yQE8hJqFY3AXSMId4-H5aJv4YL42Usr_bfL27Di55l-CgsW3Uqjch5Ic1LV-y9YfpC4MYY39CdDmHPUOEIvKwVoqqpvspZYTg7GQwKad-WmI8ncyoK/s320/20170603_174318.jpg" style="cursor: move;" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7Zxcloqhp8N-hpjWSiUsn4ve94HMkHydSHjuweRfUOV6HHKDiXkLfvnduixwJo3_5FjXy6jqYEF-zFZgNz6t3h_C1_UZvkrKsWt3o11xcaTvAwHf5UwqfmzirxEwUDNXGckIiotRIUM3/s1600/20170603_174527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7Zxcloqhp8N-hpjWSiUsn4ve94HMkHydSHjuweRfUOV6HHKDiXkLfvnduixwJo3_5FjXy6jqYEF-zFZgNz6t3h_C1_UZvkrKsWt3o11xcaTvAwHf5UwqfmzirxEwUDNXGckIiotRIUM3/s320/20170603_174527.jpg" width="320" /></a></div>
</li>
</ol>
<ul style="text-align: left;"></ul>
<br />
<b>The Story:</b><br />
<b><br />
</b> This recipe was inspired by Jackie Alper's <a href="http://jackieshappyplate.com/thai-cauliflower-fried-rice-with-coconut">recipe</a> for <i>Thai Cauliflower 'Fried Rice' with Coconut</i> on her website. Many ingredients and amounts have been changed in my version but I did retain the coconut.<br />
<br />
<br /></div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-14758026267788894132016-12-23T15:07:00.000-08:002016-12-23T15:08:03.477-08:00Lick Your Chops<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O0I7USQ7husnK6z8KsAwVeMfpVUguTgq_vLbfz1eRPkStVxzmzU_6igQvAqxem3eRxqGdeJ7LhbxGIzc8x8Pe4myYKTsZOV1kW08rdrD7eO8vufMlWEoq0yBWsQRBrBS2vYMe1UI_Crs/s1600/2016-10-01+18.59.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O0I7USQ7husnK6z8KsAwVeMfpVUguTgq_vLbfz1eRPkStVxzmzU_6igQvAqxem3eRxqGdeJ7LhbxGIzc8x8Pe4myYKTsZOV1kW08rdrD7eO8vufMlWEoq0yBWsQRBrBS2vYMe1UI_Crs/s640/2016-10-01+18.59.16.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lick Your Chops served with <a href="http://gourm-and-diabetic.blogspot.com/2013/05/pesto-no-pasta.html">Pesto-No-Pasta</a>, also on this blog, and fresh arugula</td></tr>
</tbody></table>
<br />
<b>The Ingredients (for 2 hearty servings):</b><br />
<br />
<ul style="text-align: left;">
<li>1 small green papaya, weighing approximately 600 g (or 1¼ lb)</li>
<li>25 g (or 3 tablespoons) of coarse sea salt</li>
<li>4 boneless pork loin chops, 2½ cm (or 1 inch) thick and weighing approximately 900 g (or 2 lb)</li>
<li>350 g (or 12 oz) of mushrooms (I used a mix of portobello and king oyster mushrooms)</li>
<li>115 g (or 4 oz) of onion</li>
<li>60 ml (or ¼ cup) of sherry</li>
<li>table salt</li>
<li>freshly ground black pepper</li>
<li>cooking grade olive oil</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>About 6 hours before you intend to eat the chops, place a large cast iron skillet in the oven and set the heat to 75°C (or 165°F).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7av43gnSGojCQ2pMI0sCbZldO3VZoIyS8EPTVxiIDybuUR3GLUvsyf8UxnqOeiFC6JGDqbk9uA0pq6remFeoEzLl2rtMYbhlG6jHnLwaQ4duB5oSu0jXc1SwxRGQupCuwkwYL04cakm_/s1600/2016-10-14+13.15.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7av43gnSGojCQ2pMI0sCbZldO3VZoIyS8EPTVxiIDybuUR3GLUvsyf8UxnqOeiFC6JGDqbk9uA0pq6remFeoEzLl2rtMYbhlG6jHnLwaQ4duB5oSu0jXc1SwxRGQupCuwkwYL04cakm_/s320/2016-10-14+13.15.10.jpg" width="320" /></a></div>
</li>
<li>Remove the papaya skin, cut it in two, and scrape out the seeds.</li>
<li>Roughly chop the papaya and grind it to a thick paste in a food processor or blender, adding a small amount of water if necessary.</li>
<li>In a medium size bowl or a large measuring cup, dissolve the sea salt in 240 ml (or 1 cup) of boiling water. </li>
<li>Add 710 ml (or 3 cups) of cold water to the salt solution.</li>
<li>Add 240 to 475 ml (or 1 to 2 cups) of the papaya paste to the brine and stir to combine it thoroughly.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Rinse and pat dry the pork chops, then use a slender carving fork to poke several holes into both sides of the chops.</li>
<li>Using protective mitts, remove the skillet from the oven and place the pork chops into it.</li>
<li>Pour the brine mixture over the chops so that they are submerged, adding more water if necessary. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n7Ol3dgCDTRauFL3Z-Grg2Cf2_be2Lh-EMvgPW9DD16P0pV1xMovjOfYT57148hAsCofZEpWOOu4GUogdzAo6J_ltoOaKEWz8-ON9ycIJVT69eUtmYSZNf22GFqyp8g38RnHJ6yv2xgs/s1600/2016-12-19+12.54.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n7Ol3dgCDTRauFL3Z-Grg2Cf2_be2Lh-EMvgPW9DD16P0pV1xMovjOfYT57148hAsCofZEpWOOu4GUogdzAo6J_ltoOaKEWz8-ON9ycIJVT69eUtmYSZNf22GFqyp8g38RnHJ6yv2xgs/s400/2016-12-19+12.54.55.jpg" width="400" /></a></div>
</li>
<li>Place the skillet back into the oven for 3 to 4 hours, monitoring the temperature of the brine, which should be 60 to 70°C (or 140 to 160°F) for best activation of the papain.</li>
<li>Meanwhile, dice the mushrooms and onions.</li>
<li>About 45 minutes before eating, put on the mitts, remove the skillet from the oven, and empty it over a colander to discard the brine mixture.</li>
<li>Rinse the skillet, and return it to the oven, and increase the temperature setting to 205°C (or 400°F).</li>
<li>Rinse the chops briefly in cold water and pat them dry.</li>
<li>Sprinkle the chops sparingly on both sides with table salt and black pepper, and spray or brush them lightly with olive oil.</li>
<li>When the oven reaches the target temperature, turn on a stove-top burner to medium-high.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Using protective mitts, remove the skillet from the oven and place it on the burner.</li>
<li>Pour in enough olive oil to coat the bottom of the skillet, and immediately add the onions and mushrooms. Stir constantly until the oil is absorbed completely.</li>
<li>Immediately pour the sherry into the skillet and stir again until it is almost completely evaporated.</li>
<li>Scoop the mushroom-onion mixture into a bowl and set it aside.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_-oXRKMaUgOeXAH3uqGNJkNovmW6plOAgLazYJ-qNB3DFCoIdHde39JdPdywkX6Y0mPUr2Lz6VOvof-p1Z-4dV9S2peR9I4vi4ztPoEq1rMYwohgVOrdjECVO1PgT_yTBliXkqKjWqpW/s1600/2016-12-19+18.48.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_-oXRKMaUgOeXAH3uqGNJkNovmW6plOAgLazYJ-qNB3DFCoIdHde39JdPdywkX6Y0mPUr2Lz6VOvof-p1Z-4dV9S2peR9I4vi4ztPoEq1rMYwohgVOrdjECVO1PgT_yTBliXkqKjWqpW/s400/2016-12-19+18.48.36.jpg" width="225" /></a></div>
</li>
<li>Immediately place the pork chops into the skillet and brown them lightly on one side for 3 to 4 minutes.</li>
<li>Turn the chops over, then add the mushrooms and onions back into the pan.</li>
<li>Replace the skillet in the oven.</li>
<li>After 5 minutes, begin checking the internal temperature of the thickest chop. When it reaches 60°C (or 140°F), remove the chops from the oven and serve.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtNQtNB4_fZSor7Qm4d83T0XV3Cm7mQW_Qs4SFoeIjrktxqPSTKQ9957YHDViyJwAjXMOt321P98mGpSfCjuat77uWU_Vf6rFrkN3dB7uuK9PWYlpyTRZlw2MWZqMiajLv-V-uujhWlxG/s1600/2016-12-19+18.49.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtNQtNB4_fZSor7Qm4d83T0XV3Cm7mQW_Qs4SFoeIjrktxqPSTKQ9957YHDViyJwAjXMOt321P98mGpSfCjuat77uWU_Vf6rFrkN3dB7uuK9PWYlpyTRZlw2MWZqMiajLv-V-uujhWlxG/s400/2016-12-19+18.49.39.jpg" width="400" /></a></div>
</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
It's amazing how long you can live without really feeling confident about cooking a pork chop. So when I came across an <a href="http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257">article</a> in <i>the kitchn</i> that promised tender and juicy pork chops I had to try it. Tasty and juicy they were, but not really tender. Knowing that papaya is a natural tenderizer, I searched for and found a <a href="http://www.greatcurryrecipes.net/2015/07/05/papaya-paste-a-natural-meat-tenderiser">recipe</a> for papaya paste, posted on <i>The Curry Guy</i>'s blog. Green papayas are rich in papain, which breaks down protein, thus tenderizing meat. Adding this to the original recipe and including my own touch with the onions and mushrooms, I ended up with some of the best pork chops I've had anywhere.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-87481145922195051022016-11-16T19:16:00.001-08:002017-02-26T13:15:09.034-08:00*PC Lamb Shank Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzW12sVcv4KoJUFaM7256ajCiuA77VdfAvDkuJKnefzOlUqm13KFe4aHDw0Yrmc3MB_a_c8-N95PRVpRZc_rNnCCAbGCq5pbbJpuyL1N7-iuPSzMFSbjAcTIg7Alaha6bq3EsYscpC1zfh/s1600/2016-11-12+19.20.54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzW12sVcv4KoJUFaM7256ajCiuA77VdfAvDkuJKnefzOlUqm13KFe4aHDw0Yrmc3MB_a_c8-N95PRVpRZc_rNnCCAbGCq5pbbJpuyL1N7-iuPSzMFSbjAcTIg7Alaha6bq3EsYscpC1zfh/s640/2016-11-12+19.20.54.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*PC Lamb Shank Soup garnished with a sauce made from garlic, salt, chèvre, and goat milk</td></tr>
</tbody></table>
<span id="goog_615559162"></span><span id="goog_615559163"></span><br />
*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 14.)<br />
<br />
<br />
<b>The Ingredients (for 4 servings)</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4mtq4-yE236CnBe8b9bFfMkB1of7gdGGn1dQ40Q-FMg71yJjAtyd4lVzLrdrvvD17rr5sQxOxFoRU_C7NPbbI3daSE3X39cJUhfCPG4xl1ZCT8X6gseWsU77Oac1Ud8mAAmBIO8GYNAO/s1600/2016-11-12+11.42.41.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4mtq4-yE236CnBe8b9bFfMkB1of7gdGGn1dQ40Q-FMg71yJjAtyd4lVzLrdrvvD17rr5sQxOxFoRU_C7NPbbI3daSE3X39cJUhfCPG4xl1ZCT8X6gseWsU77Oac1Ud8mAAmBIO8GYNAO/s320/2016-11-12+11.42.41.jpg" width="221" /></a></div>
<ul style="text-align: left;">
<li>70 g (or ½ cup) of bulgur</li>
<li>2 medium onions, weighing approximately 450 g (or 1 lb)</li>
<li>4 cloves of garlic, weighing approximately 15 g (or ½ oz)</li>
<li>2 or 3 carrots, weighing approximately 225 g (or 8 oz)</li>
<li>2 sticks of celery, weighing approximately 170 g (or 6 oz)</li>
<li>6 sprigs of fresh oregano (or the equivalent dried)</li>
<li>2 sprigs of fresh rosemary (or the equivalent dried)</li>
<li>1 small bunch of fresh parsley, preferably the flat-leaf variety</li>
<li>4 lamb shanks weighing approximately 1.4 kg (or 3 lb)</li>
<li>20 g (or ½ tablespoon) of cinnamon powder</li>
<li>700 ml (or 3 cups) of beef stock or consommé</li>
<li>25 ml (or 1½ tablespoons) of tomato paste</li>
<li>Cooking grade olive oil</li>
<li>Salt</li>
<li>Freshly ground black pepper</li>
</ul>
<br />
<ul style="text-align: left;">
</ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;">
<li>At least 3 hours before serving the soup, soak the bulgur in 350 ml (or 1½ cups) of hot water and let it stand for at least 1 hour.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV43Yn2d1WOVt7ufpggM9Mk-f_UZG5KFuWNLeSZAxBea4lIPY-QcI51k14frVcn-ndVLLXXRUZJwiITJtjPReFRVMzAO76e2iOa9zZH3Yr7-P9yNTQVCF98zP2nujyLaa1X8zsr8QNcU2/s1600/2016-11-12+17.29.54.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV43Yn2d1WOVt7ufpggM9Mk-f_UZG5KFuWNLeSZAxBea4lIPY-QcI51k14frVcn-ndVLLXXRUZJwiITJtjPReFRVMzAO76e2iOa9zZH3Yr7-P9yNTQVCF98zP2nujyLaa1X8zsr8QNcU2/s320/2016-11-12+17.29.54.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRoIv9HwXcyDofkpcypL0WQGe1S9SM7pAW5B4gjUbF1uSsh__WcGWfE7kU4O5N6XP0MmQx77BDSLyPSadqLf8ZrISNKo0rO_oUENq4pJpK9gtVPjNZuZKmg09B1Eyw23QrABjvjjOSxSx/s1600/2016-11-12+11.43.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRoIv9HwXcyDofkpcypL0WQGe1S9SM7pAW5B4gjUbF1uSsh__WcGWfE7kU4O5N6XP0MmQx77BDSLyPSadqLf8ZrISNKo0rO_oUENq4pJpK9gtVPjNZuZKmg09B1Eyw23QrABjvjjOSxSx/s320/2016-11-12+11.43.28.jpg" width="242" /></a></div>
</li>
<li>About 1½ hours before serving the soup, prep the vegetables by first dicing the onion.</li>
<li>Finely dice, crush, or grind the garlic cloves.</li>
<li>Peel the carrots and cut them into bite-size pieces.</li>
<li>Cut the celery into fine slivers.</li>
<li>Wash and finely chop the oregano, rosemary, and parsley.</li>
<li>Wash, trim if necessary, and pat dry the lamb shanks.</li>
<li>Lightly season the lamb shanks with salt and pepper.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhny1OTZBec-iLmH4u5hFxg4gZKKiD_Ly-F5Z2FuQtpp2Egv0xuYQBJV8rZxhpPVkaBvkYUuX9SmyQJcDibRWOXaUWVSpg71pU2lv83hUFFG-uXRJqcFxTWT_7HVr0fGrrT390dQk8K8Dn_/s1600/2016-11-12+17.39.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhny1OTZBec-iLmH4u5hFxg4gZKKiD_Ly-F5Z2FuQtpp2Egv0xuYQBJV8rZxhpPVkaBvkYUuX9SmyQJcDibRWOXaUWVSpg71pU2lv83hUFFG-uXRJqcFxTWT_7HVr0fGrrT390dQk8K8Dn_/s400/2016-11-12+17.39.36.jpg" width="400" /></a></div>
</li>
<li>Heat the pan of a pressure cooker over medium-high heat and pour in enough olive oil to coat the bottom.</li>
<li>Place the seasoned lamb shanks into the pan and brown them on all sides.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqHAV5LWMX3jyZCK2lpWiPB1abqVFCxXyZfl3vdlKbA5x_Y4YXtUlZuZ2fHzofuy1tcC6Fy9fD79m-mX2COtc18Tn83-q4jy2SBdunYkRoFcTr20u72pHBejulpjDB8nkmUTvg3YORnmT/s1600/2016-11-12+17.46.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqHAV5LWMX3jyZCK2lpWiPB1abqVFCxXyZfl3vdlKbA5x_Y4YXtUlZuZ2fHzofuy1tcC6Fy9fD79m-mX2COtc18Tn83-q4jy2SBdunYkRoFcTr20u72pHBejulpjDB8nkmUTvg3YORnmT/s400/2016-11-12+17.46.02.jpg" width="400" /></a></div>
</li>
<li>Reduce the heat to medium and add the onions, garlic, carrots, celery, and cinnamon powder.</li>
<li>Stir until the onions are starting to wilt.</li>
<li>Immediately add the beef broth, tomato paste, oregano, rosemary, and parsley, and 10 cups of water.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdukMuuexVRsjZX5B5EV8c9ltkdqyOZt1Yjkmm_9SV3lCm1Yi9wq2lIsrejU5cDEK3io2ldY5Ifx0IC61EpSK4Y2Fd4Ic_wyT8LcwFk_1O8hpaE_96j3Zdoaywsu56GpJ3vlOvTTWF8G5/s1600/2016-11-12+17.58.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdukMuuexVRsjZX5B5EV8c9ltkdqyOZt1Yjkmm_9SV3lCm1Yi9wq2lIsrejU5cDEK3io2ldY5Ifx0IC61EpSK4Y2Fd4Ic_wyT8LcwFk_1O8hpaE_96j3Zdoaywsu56GpJ3vlOvTTWF8G5/s400/2016-11-12+17.58.55.jpg" width="400" /></a></div>
</li>
<li>Place the lid on the pressure cooker and, following the manufacturer's instructions, cook the lamb shanks and vegetables at high pressure (100 kPa, or 15 psi) for 40 minutes.</li>
<li>Allow the pressure to recede gradually.</li>
<li>Remove the lid, and add the bulgur to the soup.</li>
<li>Simmer the soup for 10 minutes without the lid on to cook the bulgur.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiH3XC_Z0GKca8lOA2D4gMFNiozYEI00D0tFDO4MYn1YjQffkxPBtj4x6mx2_IX-9d0Wy5PHj57DbgWtWVOB4Wz-y_8KJlGgwBFajecKpndmksW77yK50BvGIGJXNHJYGK68MRhXFNim5/s1600/2016-11-12+18.56.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiH3XC_Z0GKca8lOA2D4gMFNiozYEI00D0tFDO4MYn1YjQffkxPBtj4x6mx2_IX-9d0Wy5PHj57DbgWtWVOB4Wz-y_8KJlGgwBFajecKpndmksW77yK50BvGIGJXNHJYGK68MRhXFNim5/s640/2016-11-12+18.56.41.jpg" width="640" /></a></div>
<a name='more'></a></li>
</ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br /></b></div>
<div>
Somehow I lost my favorite recipe for Morrocan lamb shanks when I went through my binder a few years ago and tossed a lot of pages because of diabetes or because of the move to Kaua'i, where few specialty ingredients are available in local stores. Then we started seeing lamb shanks in the supermarket and I had to go looking for recipes on the internet. I picked the one that reminded me most of the previous recipe, but changed it quite radically based on memory and constant tasting. It has come out similar to, but not quite as satisfying as what I used to make some 10 years ago. I will be working on it some more when I make this soup again.</div>
<div>
<br /></div>
<div>
One thing that my previous recipe specified was a garlic-yogurt sauce as a garnish for each bowl of soup. Because I cook for someone who cannot process cow's milk, I have substituted a mixture of raw garlic (pulverized with a pinch of salt), chèvre (a creamy goat cheese), and goat milk. It does the trick, but doesn't quite have the piquancy of raw garlic (pulverized with a pinch of salt) and full-cream, plain yogurt.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrSPMyP0Ve8CiWYvD7Zwp1bG7UG5D-9WFdVQuao0vFfi5Rh5V2XtHQiLwhG4nmL_TM9o-4Kvl8Egfc4FrCc6U64M5wF_PNfMLWQ-8t3l0iVEZ2yEfKN1ZO7I9G8_CebZT4Jca0S7hBuou/s1600/2016-11-12+18.50.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrSPMyP0Ve8CiWYvD7Zwp1bG7UG5D-9WFdVQuao0vFfi5Rh5V2XtHQiLwhG4nmL_TM9o-4Kvl8Egfc4FrCc6U64M5wF_PNfMLWQ-8t3l0iVEZ2yEfKN1ZO7I9G8_CebZT4Jca0S7hBuou/s320/2016-11-12+18.50.33.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JOqFmu9hof3LnXa-i7hGliTcp0ElNzLU9kEbEP9ntZb_28XfaReyoGy7iu-GN-7NI2NVytsEY_B-lzQEh3MMmqL7HHrMTw40u-o5QF-0krT7Z975rrlQiDesLNUQD2aKJVnveNo_uw25/s1600/2016-11-12+18.52.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JOqFmu9hof3LnXa-i7hGliTcp0ElNzLU9kEbEP9ntZb_28XfaReyoGy7iu-GN-7NI2NVytsEY_B-lzQEh3MMmqL7HHrMTw40u-o5QF-0krT7Z975rrlQiDesLNUQD2aKJVnveNo_uw25/s320/2016-11-12+18.52.09.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WVzAKZlyQ6Ucqa2oajRBd2Z19308cEriE9IzXS0mv68HcqxtBWFqOjW2AubIMXI7tt1fWYLj6aHqPgvjluf7NycwacgxFqb6vxoa8iF98M20CzJqHT_D2zQKrsu0h95_IXrotxXXu-ct/s1600/2016-11-12+18.56.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WVzAKZlyQ6Ucqa2oajRBd2Z19308cEriE9IzXS0mv68HcqxtBWFqOjW2AubIMXI7tt1fWYLj6aHqPgvjluf7NycwacgxFqb6vxoa8iF98M20CzJqHT_D2zQKrsu0h95_IXrotxXXu-ct/s320/2016-11-12+18.56.31.jpg" width="320" /></a></div>
</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-12718614665371278882016-10-08T18:03:00.000-07:002017-02-26T13:17:54.085-08:00*PC Coq au Vin<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79GdRBN_plGoR6gGIYebTTpL-25G5TB2uDzHK8xq2sa_hhfW4fyKpekS9qlAQrMtzNnEPGo_TEC0UL3wYImHZnRMPBITRpgPUXcJp5W8MuvTSoco_WDJhHdoURZI-zBRRgET9kQoxzf_X/s1600/2016-10-06+19.12.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79GdRBN_plGoR6gGIYebTTpL-25G5TB2uDzHK8xq2sa_hhfW4fyKpekS9qlAQrMtzNnEPGo_TEC0UL3wYImHZnRMPBITRpgPUXcJp5W8MuvTSoco_WDJhHdoURZI-zBRRgET9kQoxzf_X/s640/2016-10-06+19.12.30.jpg" width="465" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*PC <i>Coq au Vin</i> served with <a href="http://gourm-and-diabetic.blogspot.com/2011/09/garlicked-cauliflower-cr.html">Smashing Cauliflower</a>, also on this blog,<br />
and steamed asparagus</td></tr>
</tbody></table>
*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in steps 24 and 37.)<br />
<br />
<b>The Ingredients (for 6 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>600 ml (or 20 oz) of a dry red wine</li>
<li>1 small onion</li>
<li>2 stalks of celery</li>
<li>2 large carrots</li>
<li>3 to 5 cloves of garlic</li>
<li>6 g (or 2 teaspoons) of whole black peppercorns</li>
<li>1 chicken, weighing approximately 2.3 kg (or 5 lb)</li>
<li>170 g (or 6 oz) of thick-cut bacon</li>
<li>170 g (or 6 oz) of shallots</li>
<li>2 or 3 cloves of garlic, weighing approximately 14 g (or ½ oz)</li>
<li>4 to 8 sprigs of thyme</li>
<li>4 to 8 sprigs of parsley, preferably flat-leaf Italian parsley</li>
<li>4 bay leaves</li>
<li>120 ml (or ½ cup) of chicken broth</li>
<li>25 g (or 3 tablespoons) of garbanzo bean (chick pea) flour</li>
<li>450 g (or 1 lb) of mushrooms</li>
<li>12 to 15 small boiling onions, weighing approximately 450 g (or 1 lb)</li>
<li>28 g (or 2 tablespoons) of butter</li>
<li>cooking grade olive oil</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9NjHQllHVoAJnwztVWpW1VsImeMcRNiHhAHXMe85iml4anoAmeZFQRsxe8f5GJ_vdT9zdqhnghwFeEGxPVQKWHRjGtwPdIG1rxkk94OgiY2lk2sGAdkFGKCk_Z_BFs20UP3jMpkPqbzU/s1600/2016-10-05+21.09.28.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9NjHQllHVoAJnwztVWpW1VsImeMcRNiHhAHXMe85iml4anoAmeZFQRsxe8f5GJ_vdT9zdqhnghwFeEGxPVQKWHRjGtwPdIG1rxkk94OgiY2lk2sGAdkFGKCk_Z_BFs20UP3jMpkPqbzU/s320/2016-10-05+21.09.28.jpg" width="320" /></a>
<li>The day before you intend to cook the <i>coq</i>, make a marinade by first pouring the red wine into a medium size saucepan.</li>
<li>Peel the onion, carrots, and the 3 to 5 cloves of garlic.</li>
<li>Roughly chop the onion, celery, carrots and garlic, and add them to the wine in the pan.</li>
<li>Add the peppercorns to the pan.</li>
<li>Bring the marinade mixture to a boil and simmer it for 5 minutes.</li>
<li>Allow the marinade to cool, then add 30 ml (or 2 tablespoons) of olive oil.</li>
<li>Meanwhile, cut the chicken into sections: wings, drumsticks, thighs, and breast pieces. The breast pieces can be boneless or with ribs still attached.</li>
<li>Wash and pat dry the chicken pieces.</li>
<li>Add together the chicken pieces and the cooled marinade. (I like to marinate in a ziploc plastic bag, pressing out the air before sealing it.)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKM3wZ_Cbfz2NvGJc4akI8oc0GWjSR-IUd2yX6_6pS5x2wAYElJhexxWZyc_ujiKITwjH4l-bHNDlGRMArYDw_PDk3H1fmK73HCYWFqg-H6yNAYFwripklCKt4TfuVSWvXoLxyur-bgOa/s1600/2016-10-05+21.22.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKM3wZ_Cbfz2NvGJc4akI8oc0GWjSR-IUd2yX6_6pS5x2wAYElJhexxWZyc_ujiKITwjH4l-bHNDlGRMArYDw_PDk3H1fmK73HCYWFqg-H6yNAYFwripklCKt4TfuVSWvXoLxyur-bgOa/s320/2016-10-05+21.22.43.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_cTPwrrWC7_g0Ivce3ti1V1ieaO5pQCE6pWgaIIUmBhZs82yha9rAvdbhm6qOw0EACgg0BXSZJqU18WAf_ZqB1hh0tpRLLrvMyk6u0sDkTvVwh7A87YyqendUzrEnQOsYNqd4UfEfvUs/s1600/2016-10-05+21.57.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_cTPwrrWC7_g0Ivce3ti1V1ieaO5pQCE6pWgaIIUmBhZs82yha9rAvdbhm6qOw0EACgg0BXSZJqU18WAf_ZqB1hh0tpRLLrvMyk6u0sDkTvVwh7A87YyqendUzrEnQOsYNqd4UfEfvUs/s400/2016-10-05+21.57.33.jpg" width="400" /></a></div>
</li>
<li>Place the marinating chicken into the refrigerator for at least 24 hours.</li>
<li>About 2 hours before you plan to eat, take the chicken out of the refrigerator and, using a colander or large sieve, strain off the liquid part of the marinade into a bowl. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoAA7o3hF1uBuc8twq5e9I1C6s7BlO7kfxESviyS-yqY2PBl_R9JRO3rUHsE8BvPXs2uYmcgPgwRRe8CM6lIhnNCgyCjhDkpSKnggKanxg8ctxEYlMkXOj1JHrD1dsa5Hz8zlNGSZwlJA/s1600/2016-10-06+16.39.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoAA7o3hF1uBuc8twq5e9I1C6s7BlO7kfxESviyS-yqY2PBl_R9JRO3rUHsE8BvPXs2uYmcgPgwRRe8CM6lIhnNCgyCjhDkpSKnggKanxg8ctxEYlMkXOj1JHrD1dsa5Hz8zlNGSZwlJA/s400/2016-10-06+16.39.40.jpg" width="400" /></a></div>
</li>
<li>Pick out the chicken pieces and place them on a rack or paper towels to drain and dry and reserve the marinade vegetables.</li>
<li>Cut the bacon into thin slices across the grain.</li>
<li>Finely slice the shallots and the 2 to 3 cloves of garlic.</li>
<li>Pour enough oil into the bottom part of the pressure cooker to lightly coat it, and turn the heat to medium-high.</li>
<li>Add the bacon bits and stir them almost constantly until they render most of their fat and turn golden brown.</li>
<li>Remove the bacon bits from the pressure cooker and set them aside.</li>
<li>Pour off most of the rendered fat.</li>
<li>Replace the pressure cooker on the burner over medium-high heat, and place the chicken pieces, skin-side down in the pan.</li>
<li>Brown the chicken pieces on both sides.</li>
<li>Add the marinade vegetables into the pan and stir to brown them slightly. </li>
<li>Add the marinade liquid into the pan and stir to deglaze the bottom of the pressure cooker.</li>
<li>Add the shallots, garlic, thyme, parsley, bay leaves, and chicken broth and give a quick stir to distribute them evenly throughout.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kQ3DuxKGtDtvP5cKv20CeQmeYnOa45rgdp48QaAQgGq3IjG62oKsOEq35wYNpJqEcF8dbN3Nw5-WM1eJnEFKu7_oRvE5k7XOh4POxm3seCDvoVms9_6uripdkRcZeI1YvJEBj1dt5dO6/s1600/2016-10-06+17.28.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kQ3DuxKGtDtvP5cKv20CeQmeYnOa45rgdp48QaAQgGq3IjG62oKsOEq35wYNpJqEcF8dbN3Nw5-WM1eJnEFKu7_oRvE5k7XOh4POxm3seCDvoVms9_6uripdkRcZeI1YvJEBj1dt5dO6/s400/2016-10-06+17.28.03.jpg" width="400" /></a></div>
</li>
<li>Following manufacturer's instructions, cover the pressure cooker and cook the chicken at high pressure (100 kPa, or 15 psi) for 5 minutes.</li>
<li>Allow the pressure to recede gradually.</li>
<li>Meanwhile, place the garbanzo bean flour into a small bowl and add enough water to make a thin slurry. Allow it to sit while continuing with the following steps.</li>
<li>Plunge the boiling onions into a pot of boiling water for about 30 seconds, then drain them.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vvgUhG_ipumErI8rXpSZZAS1r-TQ1BDzwCXDmC9DzquV5kbVZTroSPO_YVwmkQDD1Q76lpti1xkn9R8SJc3VMLpDK8Sjj1bSB7eN6kqwE7ia_YFwHKZ597TjhYB1SSuDOBsW3mDPoNgg/s1600/2016-10-06+17.42.40.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vvgUhG_ipumErI8rXpSZZAS1r-TQ1BDzwCXDmC9DzquV5kbVZTroSPO_YVwmkQDD1Q76lpti1xkn9R8SJc3VMLpDK8Sjj1bSB7eN6kqwE7ia_YFwHKZ597TjhYB1SSuDOBsW3mDPoNgg/s200/2016-10-06+17.42.40.jpg" width="200" /></a></div>
</li>
<li>When they are cool enough to handle, cut off the tops and bottoms, and remove their outer skins.</li>
<li>Wash the mushrooms and, if they are large, cut them into bite-size pieces.</li>
<li>In a large skillet, melt the butter in an equal amount of olive oil over medium-high heat.</li>
<li>Add the mushrooms and turn them constantly until they absorb the oil. </li>
<li>When the mushrooms begin to render back the oil, add the onions and brown them with the mushrooms, then turn off the heat.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdO2FfLkPCOJ2d9sCE70ROw31BAdD1Q2f-uWSgUkgA-wu8Fl0XTB4W11RoHyE4XhwiOQH_DiaIjOupvidNbfLqR2xvl53nXqHcFB3S64dqa_so1xoZ8rw-kAxkr2K6aRvKy9GViwa_T-5/s1600/2016-10-06+18.03.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdO2FfLkPCOJ2d9sCE70ROw31BAdD1Q2f-uWSgUkgA-wu8Fl0XTB4W11RoHyE4XhwiOQH_DiaIjOupvidNbfLqR2xvl53nXqHcFB3S64dqa_so1xoZ8rw-kAxkr2K6aRvKy9GViwa_T-5/s400/2016-10-06+18.03.17.jpg" width="400" /></a></div>
</li>
<li>Open the pressure cooker and remove the chicken pieces into a serving dish.</li>
<li>Using a slotted spoon, remove and discard all of the vegetables and herbs from the cooking liquid.</li>
<li>Add the reserved garbanzo bean paste to the cooking liquid, place the mixture back on the burner on high heat, and stir until it thickens slightly.</li>
<li>Add the reserved bacon bits, mushrooms, and boiling onions to the cooking mixture.</li>
<li>Following manufacturer's instructions, cover the pressure cooker and cook them at high pressure (100 kPa, or 15 psi) for 5 minutes.</li>
<li>Following the manufacturer's instructions, bring the pressure back to normal rapidly.</li>
<li>Pour the contents of the pressure cooker over the chicken pieces.</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story</b>:</div>
<div>
<br /></div>
<div>
The basis for this method is a <a href="http://www.epicurious.com/recipes/food/views/classic-coq-au-vin-107153">recipe</a> for "Classic Coq Au Vin" on the epicurious.com web site. The pressure cooker saves braising time (but not, alas, prep time), while maintaining the deep, rich, goodness of this classic dish.</div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-16897870714077274432016-10-02T00:17:00.000-07:002017-02-26T13:29:24.122-08:00*PC Veri Teri Short Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBqQDJXVQ11JGc4GML8qFdZqfr4JKsJKIPP4upDm-QFkHlik3L58jwdNzm4JkV5wtikXHoaivpCsqEgc6T3xf49NkjEHZcDxa6Qm66FLJQ2p2Z99I3zH5m17AV7qHQEKV3QTuS2ElAZ9B/s1600/20160925_184736_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBqQDJXVQ11JGc4GML8qFdZqfr4JKsJKIPP4upDm-QFkHlik3L58jwdNzm4JkV5wtikXHoaivpCsqEgc6T3xf49NkjEHZcDxa6Qm66FLJQ2p2Z99I3zH5m17AV7qHQEKV3QTuS2ElAZ9B/s640/20160925_184736_001.jpg" width="360" /></a></div>
<br />
*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 8.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpVkIiOY-KOfp2uC2NDNw8ChnPyX-Xjr-doABGtb_4MGd4p_Ts1hmSyw_HoQrG_G8OpywFdNiR4TfxQ9_0Ca3_pFQ2ykO2LdsFWlAx1zyWGFq5ZMmoXI3YDugG0noRIU8NeHOEQTMolHW/s1600/20160925_165726.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpVkIiOY-KOfp2uC2NDNw8ChnPyX-Xjr-doABGtb_4MGd4p_Ts1hmSyw_HoQrG_G8OpywFdNiR4TfxQ9_0Ca3_pFQ2ykO2LdsFWlAx1zyWGFq5ZMmoXI3YDugG0noRIU8NeHOEQTMolHW/s200/20160925_165726.jpg" width="200" /></a><br />
<b>The Ingredients (for 4 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>1 kg (or 2.2 lb) of beef short ribs, Korean cut</li>
<li>45 g (or 1½ oz) of ginger</li>
<li>60 ml (or 4 tablespoons) of dark soy sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a51_Vh9nGa01gQjDSWXjqHIj_ioBtifvx6AWocm2fTIhZ_JQ64xh0ebsjudiX2e-8AZOjRWgzWZXet39qvdfboU8_dpTlrF_SJVojFV-_MGrakQesUlNyU5ZVkac4VI_tbN59tJUfeEk/s1600/20160925_172856.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7a51_Vh9nGa01gQjDSWXjqHIj_ioBtifvx6AWocm2fTIhZ_JQ64xh0ebsjudiX2e-8AZOjRWgzWZXet39qvdfboU8_dpTlrF_SJVojFV-_MGrakQesUlNyU5ZVkac4VI_tbN59tJUfeEk/s320/20160925_172856.jpg" width="320" /></a></div>
</li>
<li>60 ml (or 4 tablespoons) of white wine or sake</li>
<li>30 ml (or 2 tablespoons) of rice vinegar</li>
<li>30 ml (or 2 tablespoons) of sesame oil</li>
<li>stevia equivalent of 20 g (or 1½ tablespoons) of sugar</li>
<li>4 g (or ½ tablespoon) of freshly ground black pepper</li>
<li>120 ml (or ½ cup) of beef broth</li>
<li>cooking grade olive oil</li>
</ul>
<br />
<br />
<b>The Method:</b><br />
<br />
<ol style="text-align: left;">
<li>Rinse and pat dry the ribs, then cut them into pieces between the cross-cut rib bones.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32p9JSgtm-mL-Bkxnh2eTLTHdytYdKgMQS-W-asnFZA9O2RnaXVIYZIpp-IVtpQphHXlO0Pk4LBP4Bv6yb5EIR-7IW_tsx0pBPJbAb9IQ6Pw-mBnE8CWZyQycnXUZDp3K7S2PSqY7PtdE/s1600/20160925_170001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32p9JSgtm-mL-Bkxnh2eTLTHdytYdKgMQS-W-asnFZA9O2RnaXVIYZIpp-IVtpQphHXlO0Pk4LBP4Bv6yb5EIR-7IW_tsx0pBPJbAb9IQ6Pw-mBnE8CWZyQycnXUZDp3K7S2PSqY7PtdE/s320/20160925_170001.jpg" width="320" /></a></div>
</li>
<li>Peel the ginger and grate or grind it into very small pieces.</li>
<li>Mix together the ginger, soy, wine, vinegar, sesame oil, stevia, and pepper. (I do steps 2 and 3 at the same time by using a small food processor.)</li>
<li>Coat the bottom of the pressure cooker with olive oil and heat it to medium-high.</li>
<li>Brown the pieces of short rib in the oil, turning often so they do not burn or stick to the pan.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Add the ginger-soy mixture to the pressure cooker and turn the ribs in the mixture to coat them evenly.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkY_95gXxbf3w111hphGTlVPhDcvHoGhyphenhyphenQ5aLDyV2fLVnRp7UplBtRLc5mNJ2GciE3OERvegX-nAVeG-hXnEqWA3jMcNqzxB05QXMqk1P0cFQTNKee7cU12V-Zq3VaFNIrqC68x852jEF/s1600/20160925_180026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkY_95gXxbf3w111hphGTlVPhDcvHoGhyphenhyphenQ5aLDyV2fLVnRp7UplBtRLc5mNJ2GciE3OERvegX-nAVeG-hXnEqWA3jMcNqzxB05QXMqk1P0cFQTNKee7cU12V-Zq3VaFNIrqC68x852jEF/s320/20160925_180026.jpg" width="180" /></a></div>
</li>
<li>Add the beef broth and mix again.</li>
<li>Following the manufacturer's instructions, bring the pressure cooker to high (100 kPa, or 15 psi) and cook the ribs at this setting for 25 minutes.</li>
<li>Remove the pressure cooker from the burner and allow the pressure to recede.</li>
<li>Pour off any fat from the ribs and turn them over a few times in the veri teri sauce before serving.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7hxkk75T2ow0m6SHBN_M-UFzvKWZ30B42c8uWuaS0QUfMjvmfPKq8_rspdLs-8kYqDfDjeJGUMukSjBjVm8O4ChE_JkpBRkvGOmWPzsraEZ1_QmvsLeE_zOZ3LKR1iHjI4vr5hI4rNJW/s1600/20160925_183336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7hxkk75T2ow0m6SHBN_M-UFzvKWZ30B42c8uWuaS0QUfMjvmfPKq8_rspdLs-8kYqDfDjeJGUMukSjBjVm8O4ChE_JkpBRkvGOmWPzsraEZ1_QmvsLeE_zOZ3LKR1iHjI4vr5hI4rNJW/s400/20160925_183336.jpg" width="400" /></a></div>
<a name='more'></a></li>
</ol>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-88470162025218683562016-09-24T21:08:00.002-07:002021-08-17T09:47:48.923-07:00Broccoli Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ui0qTIQ-s0hBvlF8nlyCUiW3osTLOvaFbaqkOCOpETVKk9wTsXIhyphenhyphen6yoTdT6v3qHRPS6VTPnrHKFISvj4ql_lMgAbMnP0EsJf2m5vIkQcTLqC6e0Un_BQ6Ho7hA3M2XURbTp-lI6JnaT/s1600/2016-09-22+19.30.56+ps.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ui0qTIQ-s0hBvlF8nlyCUiW3osTLOvaFbaqkOCOpETVKk9wTsXIhyphenhyphen6yoTdT6v3qHRPS6VTPnrHKFISvj4ql_lMgAbMnP0EsJf2m5vIkQcTLqC6e0Un_BQ6Ho7hA3M2XURbTp-lI6JnaT/s640/2016-09-22+19.30.56+ps.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli Crumble pairs well with <a href="http://gourm-and-diabetic.blogspot.com/2011/10/moussagna.html">Moussagna</a>, also on this blog</td></tr>
</tbody></table>
<br />
<b>The Ingredients (for 5 to 6 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>55 g (or 2 oz) of raw, unsalted macadamia nuts</li>
<li>450 g (or 1 lb) of broccoli</li>
<li>6 to 8 cloves of garlic, weighing approximately 20 g (or ¾ oz)</li>
<li>75 ml (or 5 tablespoons) of cooking grade olive oil</li>
<li>4 g (or ½ teaspoon) of salt</li>
<li>4 g (or ½ tablespoon) of freshly ground black pepper</li>
<li>55 g (or 2 oz) of hard Italian cheese such as Parmigiano (I used Pecorino Romano)</li>
<li>a few sprigs of basil</li>
<li>1 lemon, preferably a Meyer lemon</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol style="text-align: left;">
<li>Heat the oven to 175°C (or 350°F).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsuo0yra1Lu4lCk7STl9y1WMZMy5N1S0cBzo44Fbn3ytJX73kda5Iv4iE4Bjg9u7lS-VIBcyxBhze_jo0uiKPu0fH3m7q142lmK2eqiRBOW0jxGOuLRI1pBFdGW412gJQi5uSpBO1SHUD/s1600/2016-09-22+18.02.46.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsuo0yra1Lu4lCk7STl9y1WMZMy5N1S0cBzo44Fbn3ytJX73kda5Iv4iE4Bjg9u7lS-VIBcyxBhze_jo0uiKPu0fH3m7q142lmK2eqiRBOW0jxGOuLRI1pBFdGW412gJQi5uSpBO1SHUD/s200/2016-09-22+18.02.46.jpg" width="200" /></a></div>
</li>
<li>Toast the macadamia nuts for 5 minutes then remove them and set them aside.</li>
<li>Heat the oven to 220°C (or 425°F).</li>
<li>Wash the broccoli, shake off as much water as possible, and cut off bite-size florets, discarding the thick and fibrous part of the stem.</li>
<li>Bruise and peel the garlic cloves, then slice them lengthwise several times.</li>
<li>Place the florets and garlic cloves into a shallow baking dish, such as the bottom of a broiler pan, and sprinkle them with the olive oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu58cwGzeBIyJAZOtqN9H1TJS4EfX4m5VNZIsCk6HE3Ymzf1Xt0zGnmZlGHHIkioWmAezIbmzHcSY0ddB5DL3zH3QZiMUkXtPD6Qu51wOFXwNQbE2en2vQ9qjnR5pK4QMmialtzoK7_Bs/s1600/2016-09-22+18.50.52.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmu58cwGzeBIyJAZOtqN9H1TJS4EfX4m5VNZIsCk6HE3Ymzf1Xt0zGnmZlGHHIkioWmAezIbmzHcSY0ddB5DL3zH3QZiMUkXtPD6Qu51wOFXwNQbE2en2vQ9qjnR5pK4QMmialtzoK7_Bs/s200/2016-09-22+18.50.52.jpg" width="154" /></a></div>
</li>
<li>Mix the broccoli and garlic to coat all with a small amount of oil.</li>
<li>Sprinkle the salt and pepper over the broccoli and garlic and mix again to distribute the seasoning evenly.</li>
<li>Place the broccoli-garlic mixture into the oven and roast it for 20 minutes.</li>
<li>Meanwhile, grate the cheese in a food processor.</li>
<li>Change the grating blade for a food processing blade and add the cooled macadamias to the grated cheese.</li>
<li>Wash and dry the basil, strip off the leaves, and add them to the food processor.</li>
<li>Zest about half of the lemon and add the zest to the food processor.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEjRPSVCNhOs8-jWFR7dN8ISmf5lRAYVsGXqDqXxh6UdCupQV9c9XBA6I4XPkG9BtFHEj7lWK6xl_IetazyVWoMV11HGCsmL0qtvHaNXhPR8GUQoq5kgchryRYJ6La2xZOdHmw_mTfiOh/s1600/2016-09-22+18.40.44.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEjRPSVCNhOs8-jWFR7dN8ISmf5lRAYVsGXqDqXxh6UdCupQV9c9XBA6I4XPkG9BtFHEj7lWK6xl_IetazyVWoMV11HGCsmL0qtvHaNXhPR8GUQoq5kgchryRYJ6La2xZOdHmw_mTfiOh/s400/2016-09-22+18.40.44.jpg" width="225" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Grind together the cheese, macadamias, basil, and lemon zest until the texture is like that of a crumble topping.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnco5k5XLaRFFPf3V8GUbu5kiV2SuZgydz5erqGqYK8Jvsg2Ml_hoW3dnGmraeXRPR5FH6N-3mdNeoopMRIq3Vpgq_G3iJk8yq1zDNbUx6Rt_GsQCQABIElPB1EefpdFw5k6BxzQ_rSflF/s1600/2016-09-22+18.41.40.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnco5k5XLaRFFPf3V8GUbu5kiV2SuZgydz5erqGqYK8Jvsg2Ml_hoW3dnGmraeXRPR5FH6N-3mdNeoopMRIq3Vpgq_G3iJk8yq1zDNbUx6Rt_GsQCQABIElPB1EefpdFw5k6BxzQ_rSflF/s400/2016-09-22+18.41.40.jpg" width="225" /></a></div>
</li>
<li>When the broccoli-garlic mixture is ready it will look slightly browned and the stem pieces will not be limp. Toss it immediately with the macadamia crumble mixture.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-M7t2NcbdXqGQIEo-CKMNkaAXvufC8HoqBLcQF80UsD-lcQynmbjanmU13T3NKI2XHEMmTeZPhaBpndHYF4zMdFOueO3reWQ4zm2VkMo-pmKCxFW81g2IkTjD5YYpI9uksgAB89h4qtS/s1600/2016-09-22+19.17.03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-M7t2NcbdXqGQIEo-CKMNkaAXvufC8HoqBLcQF80UsD-lcQynmbjanmU13T3NKI2XHEMmTeZPhaBpndHYF4zMdFOueO3reWQ4zm2VkMo-pmKCxFW81g2IkTjD5YYpI9uksgAB89h4qtS/s640/2016-09-22+19.17.03.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg3yuhnjmKCejFM4eR1sLkjTUtJcoOoL9kbxxpNNEqXYVuXm7rwHUmVF0U_5NigLtLdbnP6xQaADk-F-ZUViER01iyL-NiU7p4YniHe493O88kkI5XaJzF3DGT1mB19cUghzjR11T4fOw/s1600/2016-09-22+19.20.42.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg3yuhnjmKCejFM4eR1sLkjTUtJcoOoL9kbxxpNNEqXYVuXm7rwHUmVF0U_5NigLtLdbnP6xQaADk-F-ZUViER01iyL-NiU7p4YniHe493O88kkI5XaJzF3DGT1mB19cUghzjR11T4fOw/s640/2016-09-22+19.20.42.jpg" width="640" /></a></div>
</li>
</ol>
<br />
<ol style="text-align: left;"></ol>
</div>
<div>
<b>The Story:</b></div>
<div>
<b><br />
</b></div>
<div>
Always looking for ways to make broccoli a fun vegetable, I came across a recipe that had most of the ingredients above and claimed to be "<a href="http://www.amateurgourmet.com/2008/11/the_best_brocco.html">The Best Broccoli of Your Life</a>". After making it a couple of times without being able to concur, I decided to retain the spirit of the dish but recast it in a different light. I am much more pleased with this version.</div>
<div>
<br /></div>
</div>
Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0tag:blogger.com,1999:blog-7290485765515888949.post-73667722473475241712016-07-23T17:07:00.000-07:002017-02-26T13:30:13.396-08:00*PC Chick-Chick<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOelQU14ulz-kHeEu1yTDRPI_XxKBO81sOLoGx_sIwk8K1fG14K7BRucI-ARVScrmupdYfTfZKRovzjeUH2Xqz_0PcGQMF_Wz88AOLYqHGpkNuJ0cGRl9bLDcM8_gU4TGWq3LVxdx52lwk/s1600/20160722_201616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOelQU14ulz-kHeEu1yTDRPI_XxKBO81sOLoGx_sIwk8K1fG14K7BRucI-ARVScrmupdYfTfZKRovzjeUH2Xqz_0PcGQMF_Wz88AOLYqHGpkNuJ0cGRl9bLDcM8_gU4TGWq3LVxdx52lwk/s640/20160722_201616.jpg" width="640" /></a></div>
<span id="goog_1841777870"></span><span id="goog_1841777871"></span><br />
*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 18.)<br />
<br />
<b>Ingredients (for 6 servings):</b><br />
<br />
<ul style="text-align: left;">
<li>250 g (or 1¼ cup) of lentils (I used channa dal, or dried baby chick peas)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLzF2iRPvkUWTvhXeAeElnt5fDENPWOf3ipa1knDtGLcn9uuwPJDlQ7GYfy3P822-qGnHFhV_MLabhn5ZD7G8Zzlsv8SqdsHtUwEg8lhoxGc89BvCN64PnYdH3HutX-33leeUzu5qFAvG/s1600/20160722_120934_002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLzF2iRPvkUWTvhXeAeElnt5fDENPWOf3ipa1knDtGLcn9uuwPJDlQ7GYfy3P822-qGnHFhV_MLabhn5ZD7G8Zzlsv8SqdsHtUwEg8lhoxGc89BvCN64PnYdH3HutX-33leeUzu5qFAvG/s320/20160722_120934_002.jpg" width="320" /></a></div>
</li>
<li>170 g (or 6 oz) of salt pork</li>
<li>1 medium onion weighing approximately 225 g (or 8 oz)</li>
<li>8 cloves of garlic</li>
<li>450 g (or 1 lb) of carrots</li>
<li>1 chicken weighing approximately 1.8 kg (or 4 lb)</li>
<li>55 g (or 2 oz) of parsley (preferably the flat-leaf Italian parsley)</li>
<li>1 g (or 1 tablespoon) of dried tarragon</li>
<li>5 bay leaves</li>
<li>8 g (or 1 teaspoon) of salt</li>
<li>8 g (or 1 tablespoon) of freshly ground black pepper</li>
<li>60 ml (or ¼ cup) of sherry</li>
<li>cooking grade olive oil</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<div>
<b>The Method:</b></div>
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTe3RYOAcdCR4977HytcxdxmfGzpkflsvPB0Q-a1UOlj5UJj7t3-oJFCwDJIiccPwNoutH0_t_DaM4zqw8h8Zfc5OqHhUoY7s3kFvX8KVJDOfyylUnuy6GboTrDt1X6pns2Mw-2JmJVno/s1600/20160722_170847.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTe3RYOAcdCR4977HytcxdxmfGzpkflsvPB0Q-a1UOlj5UJj7t3-oJFCwDJIiccPwNoutH0_t_DaM4zqw8h8Zfc5OqHhUoY7s3kFvX8KVJDOfyylUnuy6GboTrDt1X6pns2Mw-2JmJVno/s200/20160722_170847.jpg" width="112" /></a>
<li>Six hours before you plan to serve the Chick-Chick, place the lentils in a medium size saucepan, cover with two or more inches of water, and bring the pot to a boil.</li>
<li>When the lentils have boiled for one minute, remove the pot from the heat, place a cover on the pan, and allow the lentils to soak until you are ready for step 11, below.</li>
<li>About 2 hours before you plan to serve, prepare the other ingredients by first cutting the salt pork into thin slices and then into approximately 1-cm (or ¾-inch) pieces.</li>
<li>Dice the onion.</li>
<li>Finely dice or grind the garlic cloves.</li>
<li>Peel and chop the carrots into bite-size pieces.</li>
<li>Wash the chicken thoroughly, pat it dry, and chop it into about 12 bone-in pieces—wings, thighs, drumsticks, 4 to 6 breast pieces, and the lower spine piece.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-2i_NablyCMrzMesTlFm7QnQ2Kft07pgiEZwRjq9VCnMLr73uajXzMLLbH51AWBnz6K7E_9SdQz1taeU2xrgV8aWYV0EOcuLub0AzDrYOlIGAIMYJXGhBHShCPX7NP1U_VozRxiEm9bd/s1600/20160722_174616.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-2i_NablyCMrzMesTlFm7QnQ2Kft07pgiEZwRjq9VCnMLr73uajXzMLLbH51AWBnz6K7E_9SdQz1taeU2xrgV8aWYV0EOcuLub0AzDrYOlIGAIMYJXGhBHShCPX7NP1U_VozRxiEm9bd/s200/20160722_174616.jpg" width="200" /></a></div>
</li>
<li>Wash the parsley, tie the stems together with twine, and cut the stems off the bunch.</li>
<li>Pour enough olive oil into the pressure cooker to coat the bottom, and heat it over medium-high heat.</li>
<li>When the oil is hot, sauté the salt pork until it is browned and slightly crisp.</li>
<li>Meanwhile, drain the soaked lentils in a colander and rinse them in cold water to remove all of the soaking water.</li>
<li>When the salt pork is browned, add the chicken pieces to the pressure cooker and brown them on all sides.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gbthD4oLBl5l6yQzhPkLEKPrSk0VHi5Zk4OwYCMzBCCokGwvbRBduG3gquaKWAqHyDLQAMxNiKtPe3F2-qmbH8QUlh1_JPm65N0cY9zBm5ExA8vQtWRQ44gALpfrI7JjP4EKYo3G2KKE/s1600/20160722_172253.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gbthD4oLBl5l6yQzhPkLEKPrSk0VHi5Zk4OwYCMzBCCokGwvbRBduG3gquaKWAqHyDLQAMxNiKtPe3F2-qmbH8QUlh1_JPm65N0cY9zBm5ExA8vQtWRQ44gALpfrI7JjP4EKYo3G2KKE/s320/20160722_172253.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHFWbC2H10Zy3f3sTVw3_9RUCA2x7DFdwMAdnD7DlVcl_EIC6e8GldU8RqZORC9-75LwRZMZCE7TpD2YYwFAWu-a9tZN5LEIs1agOeO6RygiuHZFqN74xf3EdLN-y5XJ6bmtnH5lL0kr-/s1600/20160722_173949_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHFWbC2H10Zy3f3sTVw3_9RUCA2x7DFdwMAdnD7DlVcl_EIC6e8GldU8RqZORC9-75LwRZMZCE7TpD2YYwFAWu-a9tZN5LEIs1agOeO6RygiuHZFqN74xf3EdLN-y5XJ6bmtnH5lL0kr-/s320/20160722_173949_001.jpg" width="320" /></a></div>
</li>
<li>Add the onion and garlic, and sauté until the onions are translucent.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Add the carrots and drained lentils, and stir to coat them with the olive oil.</li>
<li>Add 300 ml (or 1¼ cup) of water.</li>
<li>Add to the pressure cooker the parsley stems, tarragon, and bay leaves, salt, and pepper, and stir to distribute them in the mixture.</li>
<li>Lock the lid onto the pressure cooker according to the manufacturer's instructions, and turn the heat to high.</li>
<li>Cook the chicken and lentil mixture in the pressure cooker according to the manufacturer's instructions for 15 minutes at high pressure (100 kPa, or 15 psi) .</li>
<li>Meanwhile, chop the parsley leaves finely and set them aside.</li>
<li>When the pressure has subsided, remove the chicken pieces from the pressure cooker and set them aside.</li>
<li>Remove the parsley stems from the mixture and discard them.</li>
<li>Add the sherry to the lentil mixture, stirring to distribute it throughout.</li>
<li>With the lid off the pressure cooker, return the lentil mixture to the stove and cook over medium-high heat for about 5 minutes more, or until it becomes thickened and creamy in texture.</li>
<li>Return the chicken pieces to the pot, add the parsley leaves, and stir gently to distribute them evenly throughout.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbK_mxRAbYCJhyb5AaR9-ODtWPj1j8gDl3f5StJ8Xsjm4gOhCQNhJfhyphenhyphenoPhcTJdsAtYjCOylHUYpYf_ZDBpIrjgph4rihfxCbNruYrouhMMJ7Ed8IHPMwirRTxAdMH8HKUJyGkYBl_aRP/s1600/20160722_183541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbK_mxRAbYCJhyb5AaR9-ODtWPj1j8gDl3f5StJ8Xsjm4gOhCQNhJfhyphenhyphenoPhcTJdsAtYjCOylHUYpYf_ZDBpIrjgph4rihfxCbNruYrouhMMJ7Ed8IHPMwirRTxAdMH8HKUJyGkYBl_aRP/s400/20160722_183541.jpg" width="400" /></a></div>
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</ol>
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Menus and recipes for diabeticshttp://www.blogger.com/profile/12257480964719201156noreply@blogger.com0